For all that have patiently waited for this recipe, this gift is for you! This Sundried Tomato Pesto Shrimp with Spaghetti Squash has the longest name, but not too long of a recipe. I promise! I’m all about shortcuts & the least steps possible when cooking, especially with 4 kiddos. Making things simple keeps me motivated to cook more often & enjoy it too 🙂

I had so many requests for the recipe, so I’m excited to share it with you guys. If you make it, let me know how it turned out. Happy Wednesday friends!

Recipe: (small squash serves 2/ large squash serves 4)

  • Set oven to 400
  • Cut squash in half & gut out the seeds using a scooper or spoon
  • Drizzle 1-2 tbsp of olive oil over both squash boats
  • Sprinkle 1 tsp of salt free garlic herb seasoning over each
  • Lay face down on baking sheet & bake for 45min
  • Take out the oven & fork out the squash (will come out stringy like noodles)
  • Bring squash noodles to skillet on medium heat, add 2 tbsp of sun dried tomato pesto & mix evenly, heat for 3min (then remove from heat)
  • In a separate skillet on med heat, add 1 tbsp of butter & 1 tbsp of minced garlic
  • Toss in shrimp & stir around continuously until they turn pink (remove from heat)
  • Fill boats with spaghetti squash noodles
  • Top the noodles with shrimp, desired amount of mozzarella, a few drops of sun dried tomato pesto (about 1 tbsp on each)
  • Place boats back onto baking sheet & into the oven (same temp 400) for an additional 5-10min until cheese is melted & bubbly
  • You can eat them in the boat or bowl
  • Top with Parmesan & crushed red pepper

2 Comments on “Stuffed Pesto Shrimp Squash”

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