Pesto Spaghetti Squash with Shrimp

I was initially intimidated to cook with spaghetti squash because it is such a large dense vegetable and I still need help cutting it completely in half but the end product is definitely worth it!
I prefer to make it with a pesto sauce becuase I think it tastes a little to crunchy to pass as actual spaghetti but you may enjoy it with a tomato sauce or with chicken instead of Shrimp.


1 half spaghetti squash
2 cups frozen shrimp

1 cup fresh basil
1/3 cup olive Oil
2T lemon Juice
2 garlic cloves


Pour 1/2 cup water in microwave safe bowl that can fit the spaghetti squash. Place the uncooked spaghetti squash face down in the bowl and microwave for 8 minutes. Let cool.

Once cool, gently scoop out seeds of spaghetti squash. Discard seeds. Using a large fork, begin scraping spaghetti squash from top to bottom and gather the spaghetti like fibers. Continue until the majority of the fibers are removed from the squash.

Heat frozen shrimp in a large pan over medium heat. Cook until tender. Drain shrimp in colander and set aside. You may remove the tails of the shrimp once cooked.

In a blender, blend together basil, olive oil, lemon juice, and garlic cloves until sauce is formed and only small particles of basil remain. You may add 1T water or additional olive oil thin the sauce.

Heat 1T olive oil in a large saucepan over medium heat. Add cooked spaghetti squash and Shrimp and combine. Stir in pesto sauce and reheat until sauce is slightly bubbly. Serve warm.