Garlic Shrimp Spaghetti Squash

Garlic Shrimp Spaghetti Squash

Prep Time
15 min

Cook Time
40 min

Total Time
55 min

  • 1/2 Cup Greek Yogurt, full fat
  • 1/2 Cup Almond Milk, unsweetened
  • 1 lb Shrimp, raw
  • 2 Cloves Garlic, minced
  • 1 Tsp Sea Salt
  • 1 Tsp Black Pepper
  • 1/4 Cup Parmesan Cheese, shaved
  • 1 Tbs Garlic Powder
  • Juice of 1/2 lemon

Optional garnish: parsley

For the Spaghetti Squash:
  • 1 Tsp Black Pepper
  • 1 Medium Spaghetti Squash
  • 1 Tsp Sea Salt
  • 1 Tbs Olive Oil

  1. Preheat oven to 400 degrees Fahrenheit. Carefully slice spaghetti squash down the middle and remove seeds with a spoon. Coat both halves of spaghetti squash with olive oil, sea salt and pepper. Place on baking sheet lined with aluminum foil and bake for 40 minutes or until fully cooked. Allow to cool for 10 minutes.
  2. Spray a medium sized pot with cooking spray and saute garlic until slightly brown on medium heat. Add almond milk and Greek yogurt to the pot and gently whisk to combine. Once sauce begins to boil slightly, add Parmesan cheese and reduce heat to low. Mix periodically until cheese has fully melted then remove pot from heat.
  3. Spray large saucepan with cooking spray and add shrimp. Season with garlic powder, sea salt, black pepper, lemon juice and cook for approximately 5 minutes on both sides until shrimp is pink. Add Greek yogurt Alfredo and spaghetti squash to saucepan and toss to combine. Enjoy!
Calories: 190 cal