Pesto Spaghetti Squash With Shrimp

What's Inside

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  • 1 large spaghetti squash, roasted (about 10 cups)
  • 16 oz. peeled and deveined shrimp, thawed if frozen
  • Salt and pepper
  • Chopped fresh basil for topping (optional)

Basil Pesto

  • 3 cloves raw garlic
  • 1⁄4 cup fresh basil leaves
  • 1⁄4 cup chicken broth or water
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice
  • 1⁄4 tsp dried oregano
  • salt and black pepper to taste


  1. Puree pesto ingredients in a food processor. This step can be done 1-2 days in advance.
  2. Preheat the oven to 375°F.
  3. Use a knife to prick a few holes in the squash. Bake for about 1 hour and 20 minutes (flipping halfway through). The squash is done when it feels tender when pierced with a knife.
  4. Let squash cool before cutting it open, scooping out seeds and separating the strands.
  5. Spray a large sauté pan with zero-calorie nonstick cooking spray. Add shrimp, season liberally with salt and pepper. Cook until shrimp are pink and opaque.
  6. Transfer shrimp to a plate and add roasted spaghetti squash noodles into the pan.
  7. Add the basil pesto sauce to the pan with the squash and toss to coat.
  8. Transfer spaghetti squash mixture to plates. Top with cooked shrimp, sprinkle with chopped basil.


Stephanie Bray

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