Recipe: Appetizing Shrimp and Spinach Spaghetti Squash in Almond Sauce

Shrimp and Spinach Spaghetti Squash in Almond Sauce. Squash should be coming out looking like spaghetti. Place squash flesh in a bowl and add shrimp and spinach mixture along with almond sauce. Toss to coat all ingredients well.

Shrimp and Spinach Spaghetti Squash in Almond Sauce instructions. Cut squash open in half and place on a baking pan flesh side up. For sauce, in a small bowl combine all ingredients except for the shrimp and spinach and whisk together to blend ingredients well. You can have Shrimp and Spinach Spaghetti Squash in Almond Sauce using 14 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Shrimp and Spinach Spaghetti Squash in Almond Sauce

1. Prepare 1 lb of precooked baby shrimp.
2. It's 2 cup of thawed chopped spinach.
3. It's 1 large of spaghetti squash.
4. You need 2 tbsp of almond butter.
5. Prepare 2 small of lime juice.
6. Prepare 1 tbsp of rice vinegar.
7. Prepare 1 1/2 tbsp of soy sauce.
8. You need 2 1/2 tbsp of sriracha.
9. Prepare 1 tbsp of honey.
10. You need 1 tsp of sesame oil.
11. You need 3 tbsp of melted coconut oil.
12. It's 2 tsp of fresh graded ginger.
13. You need 2 clove of garlic minced.
14. It's 2 pinch of salt.

Add squash and spinach to the skillet. Stir in basil and lemon juice; season with salt and pepper, to taste. Serve immediately, topped with shrimp and garnished with Parmesan, if desired. This recipe is inspired by a couple reader requests: meal prep tips and simple weeknight recipes!

Shrimp and Spinach Spaghetti Squash in Almond Sauce instructions

1. Preheat oven to 400°. Cut squash open in half and place on a baking pan flesh side up. Roast in oven for about 30-25 minutes..
2. For sauce, in a small bowl combine all ingredients except for the shrimp and spinach and whisk together to blend ingredients well..
3. Then, melt some coconut oil in a medium skillet and heat baby shrimp and spinach together. You can mix in some sriracha and a dash of salt to bring more flavor out. Cook till steamy..
4. Once spaghetti squash is done, remove the seeds and stringy flesh. With a fork, scrape the squash from top to bottom. Squash should be coming out looking like spaghetti..
5. Place squash flesh in a bowl and add shrimp and spinach mixture along with almond sauce. Toss to coat all ingredients well. Ready to eat!.

Pierce spaghetti squash all over with a chef's knife. Cut squash in half and remove seeds from center. Spaghetti squash is a favorite ingredient for those seeking a lower-carb, gluten-free alternative to pasta. If you've cooked it before, you've likely cut it in half lengthwise to form two "boats." And while that method works just fine, it disregards the way the strands grow inside the squash—in circles around the width of the squash. We typically top our spaghetti squash with a ground turkey tomato sauce, but this time I decided to use this cauliflower cream sauce that I adapted from Pinch of Yum.