Garlic Shrimp with Spaghetti Squash and Spinach

I love when I think of a recipe and it tastes as good as it tasted in my mind!!! So here is my Sunday creation from last week. I had spaghetti squash on my counter and I knew I needed to use it. I love eating it like spaghetti with sauce and parmesan but I wanted it to be more – the main sustenance of the meal. So I added shrimp, tomatoes and spinach to make this quick and healthy dish of deliciousness!! I hope you enjoy too!

Garlic Shrimp with Spaghetti Squash and Spinach
Serves 2


  • 1 medium sized spaghetti squash
  • ¾ pound deveined, uncooked shrimp with tails removed
  • 1 tbsp butter
  • 3 cloves garlic
  • 5 oz. (1 package) baby spinach
  • ½ pint plum cherry tomatoes, halved
  • ¼ cup Shredded Romano Cheese


  1. Cut the spaghetti squash in half across the width.
  2. Scoop out the seeds and discard.
  3. Steam each half of the squash; face down in about 1-2 inches of water in  microwave or on the stovetop for about 5 minutes . Let cool, face up for five minutes. It should be slightly al dente. Then take a fork and scrape out the flesh so it looks like spaghetti. Put into a clean bowl.
  4. Heat 1 tablespoon of butter in a medium sauté pan over medium heat.
  5. Add the raw shrimp and flip when the bottom side becomes opaque. In the interim, use a garlic press and add the three cloves of garlic to the shrimp and butter.
  6. After flipping the shrimp, wait one minute and then add the spinach. Mix until all ingredients are combined.
  7. Add  plum cherry tomatoes to sauté pan, and let cook for one minute.
  8. Mix in the spaghetti squash and let all the veggies’ juices blend together.
  9. Divide into two bowls and sprinkle with cheese.
  10. Eat mindfully and enjoy every bite!!

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