- 2 spaghetti squash, halved and seeded
- 4 tablespoons avocado oil, divided
- salt and ground black pepper to taste
- 1/2 cup butter (such as Kerrygold®)
- 2 cups half-and-half
- 2 tablespoons paprika
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 1 1/2 cups finely grated Parmesan cheese
- 3 cups fresh prawns
- 1 cup chopped shiitake mushrooms
- 2 cloves garlic, minced
- 1/8 cup chopped fresh parsley
- Preheat the oven to 350 degrees F (175 degrees C).
- Brush squash halves with 1 tablespoon avocado oil and season with salt and pepper. Place face-down on a baking sheet.
- Bake in the preheated oven until tender, 35 to 40 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in half-and-half, paprika, salt, and pepper. Heat slowly to a light boil, about 4 minutes. Add Parmesan cheese and stir until blended, about 1 minute. Remove sauce from heat.
- Heat remaining avocado oil in a skillet over medium heat. Add prawns, mushrooms, and garlic. Cook until prawns are nearly opaque, 3 to 5 minutes. Drain any accumulated liquid and pour sauce over prawns. Stir in parsley and simmer on low heat until fully but not overcooked, 3 to 5 minutes more.
- Scrape flesh from cooked squash into a serving plate. Top with seafood Alfredo sauce.
05/17/2019
recipepes.com
spaghetti squash seafood alfredo, recipe
PT15M
PT1H
5
455 calories
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