Hello, there! So. Remember that time I taught you how to roast spaghetti squash? Well, that information is about to come in handy – right now. Because we’re making skinny shrimp parmesan – spaghetti squash style!
Warning: this meal is so awesome you may just have to make it to-night!!!
I have to confess that I am on a skinny recipe kick right now. I think it has something to do with the weather taking a turn for the worse (it’s getting so cold!), and me wanting to eat everything in sight – especially cheesy, gooey, ultra saucy, comfort foods. I love comfort food!!!
MY RECENT VIDEOSAnd this right here, is comfort food to the max!!!
Tender strands of healthy spaghetti squash are coated in classic marinara sauce, then topped with gooey mozzarella, crunchy bread crumbs, and flavorful shrimp! Finish it off with an extra sprinkle of parmesan and some fresh herbs, and you’re ready for the easiest, tastiest, healthy meal of your life! Three words: Doooooo it tonight 😉 Skinny Shrimp Parmesan Spaghetti Squash… you’re going to love it! You can thank me later! xo
Skinny Shrimp Parmesan Spaghetti Squash
Ingredients
- 1 small to medium sized spaghetti squash, roasted
- 1/2 cup Marinara Sauce
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup Mozzarella cheese, shredded (you may use low-fat if preferred)
- 1/4 cup parmesan cheese
- 2 tablespoons whole wheat Italian breadcrumbs
- 1 tablespoon olive oil
- Salt and pepper
- 6 large shrimp
- 2 tablespoons fresh parsley or basil, for serving (optional)
Instructions
- Preheat oven to 425 degrees (F).
- Scoop the shredded spaghetti squash (you should have about 2 1/2 cups) out of the shells and into a large bowl. Add the marinara sauce, seasoning, and garlic powder, mix well to combine.
- Divide the saucy spaghetti squash evenly into the shells, then top with mozzarella cheese (1/4 cup per side).
- Place the spaghetti squash "boats" on a large baking sheet, and place pan in the oven for 5-6 minutes, or unlit the cheese is melted.
- In the meantime, make your shrimp!
- Add the olive oil to a large skillet and place over medium-high heat. Generously season shrimp with salt and pepper. Add shrimp to skillet once the oil has begun to sizzle, and cook for 45 seconds on each side, or until the shrimp are just pink and no longer translucent.
- Remove shrimp from heat; set aside.
- Once the cheese has melted on the spaghetti squash, carefully remove the pan from the oven, and top with shrimp (3 per side), parmesan cheese (1 tablespoon per side), and breadcrumbs (1 tablespoon per side). Place pan back in the oven for another 4 minutes.
- Transfer squash boats to a serving platter, sprinkle with parsley or basil if preferred, and serve at once.
This looks delicious. I love when you can eat the bowl that your food is served in!!!
Oh, yummmm!! I love that it’s cooked and served in the spaghetti squash. This is definitely on my must-make list!
Um yes, please! I love the sound of this comforting and healthy meal!
This is so cool! It’s so creative, I love it! And – umm – SKINNY? You got me! Pinning!
Excuse me, would love to try it, what is the direction for #1?
Hi Lori. The first thing you need to do is roast your spaghetti squash. Here is the link on how to do that http://bakerbynature.com/roast-spaghetti-squash/
Once it’s cooked, just follow the directions at the end of the post. 🙂
I was watching The Kitchen and they microwaved the whole squash for about 4 minutes so it was easier to cut in half, then continue microwaving til done.
Do you have any nutritional information for this? I’m trying to see exactly how “Skinny” it will be for my daily intake.
I don’t at this time. But there are many apps that will do this for you!
What is the app please this is new to me
I did this recipie last night with a few minor changes – like I put the stuff back in cookable anchor dishes (to be portioned, so one portion I used was half this recipie above), added a little layer of cheese in the middle of the dishes (kinda layered like lasagna, but total cheese was still 45g/serving), and the cheese I used was a jalepeno monteray jack cheese, AND I used 5 shrimp/serving instead of 3 (cooked with a touch of garlic and white wine)….okay so after all this (and me basically saying if anything my version may be more calories) it was 395 cals/serving, 18g of fat, 36g of carbs, and 27g of protien! I thought it was pretty good!
This came out excellent! It was my first attempt with spaghetti squash and I followed your recipe for roasting it, then made the shrimp parmesan boats. Simple and so delicious! Thank you!
just made this for dinner and it is the bomb!! LOVE IT!!
Yay!!! So happy you enjoyed it, Tracee 🙂
Love Love Love
Thank you, Sandy!!!
What IS the nutrition for this also what is the app call to look this up this is new to me please help
Hi Vickie. There are lots of apps out there, but I use my fitness pal, when I want to find out calorie info. I hope that helps!
Delicious…. would definitely make again!!