My sister, who follows a strict primal (kinda like paleo) diet, turned me on to spaghetti squash a couple of years ago. Since then, it’s been a recurring meal in my dinner rotation, and makes particularly frequent appearances when I’m trying to drop a few pounds (which happens to be now). So I’ve been watching what I’m eating and running a little harder. With a luxurious cream sauce, I hardly miss the pasta (with that said, I am not one of those people who says that you can’t tell the difference between spaghetti squash and pasta. You definitely can). But spaghetti squash is good in its own right, and this is one of my favorite ways to prepare it.

Grilled Shrimp with Spaghetti Squash and Pesto Cream Sauce – Recipe

Makes 4 servings
1 spaghetti squash
2 cloves of garlic
1/2 cup heavy cream
1/4 cup 2 percent milk
3 tbsp. prepared basil pesto (I used store-bought this time, but homemade is always best!)
1/2 cup asiago or parmesan cheese, divided
1 14 oz. can of diced tomatoes
20 shrimp, peeled and deveined
salt and pepper, to taste
Preheat the oven to 350 degrees. Cut the spaghetti squash length-wise and scoop out and discard the seeds and pulp. Tip: cooking the spaghetti squash for 3 or so minutes in the microwave makes it a little easier to cut.  Place a clove of garlic under each squash half and put into preheated oven for 30-35 minutes. When done, remove from oven and allow to cool for about 15 minutes. Change oven temp to 400 degrees.
While the spaghetti squash cools, start your sauce. Combine the cream, milk, and prepared pesto in a small saucepan and cook on low heat, until reduced. Remove from heat and stir in 1/4 of a cup of the parmesan or asiago cheese. Add salt and pepper to taste.


Now, remove the squash from the shell. Using a fork, gently pull out the squash, as you would if you were pulling pork or brisket. In a bowl, mix together the squash, the canned tomatoes and the sauce. Mix gently to combine. At this point, you can either put the squash mixture back into the squash shells or dump it all in a 9×9 pan. Sprinkle the remaining cheese on top and put back into 400 degree oven. Remove when bubbly and lightly browned (15-20 minutes, as long as you haven’t put the mixture in the fridge).
While the squash mixture cooks, start your shrimp.
Season your shrimp simply with salt and pepper. Five minutes before your squash is done, skewer your shrimp and cook them on grill or in saute pan until opaque. Plate it up and enjoy!