Sauteed Shrimp with Spinach, Tomatoes, and Spaghetti Squash

Sauteed Shrimp with Spinach, Tomatoes, and Spaghetti Squash
  • 2 tablespoons olive oil, or to taste, divided
  • 1 large spaghetti squash, halved and seeded, or to taste
  • 3 cups fresh spinach
  • 1 clove garlic, minced
  • 1 pound large shrimp, peeled and deveined
  • 1 cup cherry tomatoes
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 3/4 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest


  1. Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon olive oil over spaghetti squash halves. Place on a baking sheet.
  2. Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook spinach until mostly wilted, about 2 minutes. Add garlic; cook for 30 seconds. Add shrimp and tomatoes; cook and stir until shrimp is almost opaque throughout, about 4 minutes. Season with salt and pepper. Add parsley; toss to combine. Pour in chicken broth; cook until heated through, 4 to 5 minutes. Add the spaghetti squash strands; mix in lemon juice and zest.

05/01/2018
Sauteed Shrimp with Spinach, Tomatoes, and Spaghetti Squash, recipe PT15M PT1H 5 455 calories

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