• Karri Anne Cameron

Sautéed Shrimp with Spaghetti Squash

Makes 2 servings

Macros: 383 cal, fat 11g, carbs 32g, protein 40g, fibre 8g


1 Spaghetti Squash cut in half length-wise, and de-seeded (use a spoon)

• 2 Tbsp. olive oil

• 12 oz Shrimp

• 1 green pepper

• 1 tbsp minced garlic

• Sea Salt & fresh ground pepper to taste

• 1 cup pasta sauce of choice

Directions: Pre-heat your oven to 400. Cover a baking pan in aluminum foil and

set aside. Place the two pieces of squash face DOWN in the pan, and place into

the oven. Cook for 45-60 minutes. In the meantime, heat oil in a skillet over

medium-low heat. Add the bell pepper and cook for about a few minutes until

softened. Add garlic and cook until fragrant Add the shrimp, salt and pepper

and sauté for 5-6 minutes (until shrimp is no longer translucent)

Flip over the squash when it’s finished cooking, Use a fork to “shred” & pull out

the spaghetti squash. It comes out like spaghetti- pretty AWESOME! Place the

squash in a colander to drain any excess water for a minute or two (covered with

foil to keep warm). Top with 1 cup pasta sauce.