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Keto Shrimp Spaghetti Squash with Basil

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Elevate your dinner with Keto Shrimp Spaghetti Squash with Basil! Roasted squash meets succulent shrimp and garlic, creating a dish bursting with freshness and flavor.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium spaghetti squash
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving (optional)

Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
  2. Step 2: While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Step 3: Add the shrimp to the skillet and cook for about 3-5 minutes, stirring occasionally, until they turn pink and opaque. Season with salt and pepper to taste.
  4. Step 4: Once the shrimp are cooked, add the halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they soften. Stir in the chopped basil just before removing from heat.
  5. Step 5: When the spaghetti squash is done roasting, carefully flip it cut-side up and use a fork to scrape out the strands of squash into a bowl. Toss with the shrimp mixture until well combined. Serve hot, topped with grated Parmesan cheese if desired.

Notes

  • For optimal freshness, store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • When reheating, gently warm the dish on the stovetop over low heat to prevent the shrimp from becoming tough and the squash from getting mushy.
  • Consider serving this dish with a side salad or crusty keto-friendly bread to complement the flavors and add some crunch.
  • For an extra burst of flavor, try marinating the shrimp in lemon juice and a pinch of red pepper flakes before cooking, which will enhance the overall taste of the dish.
  • Author: Paulina Circelli
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup of Keto Shrimp Spaghetti Squash with Basil
  • Calories: 350
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Trans Fat: 0g
  • Protein: 3g

Find it online: https://freshrecipez.com/keto-shrimp-spaghetti-squash-with-basil/

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