Pesto Spaghetti Squash with Shrimp is a delicious low-carb dinner meal to make during the week. It’s super flavourful with dairy-free and homemade pesto and it’s a great healthy alternative to regular pasta! Also, it’s paleo, gluten-free and Whole30 friendly.
Pierce the whole spaghetti squash many times with a fork.
Place the spaghetti squash on a microwave safe dish and microwave on medium-high for 5 minute.
Rotate spaghetti squash and microwave for 5 minutes more. In total you will microwave your squash for 10 minutes. But of course the time will depend on the power of your microwave and on the size of the spaghetti squash.
While the spaghetti squash is in the microwave, prepare shrimp.
Using paper towels, pat dry shrimp and add in a medium bowl.
Add salt, black pepper and paprika. Stir well.
In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side or until they are cooked through. Set aside.
Remove the spaghetti squash from microwave. Let it rest for about 10 minutes.
Meanwhile prepare the pesto by combining basil, nutritional yeast, pine nuts, garlic, salt and pepper in food processor.
Pulse the ingredients until combined. Remove the lid and scrape down the sides with a spatula.
Slowly pour in olive oil while running food processor.
Reserve 4 tablespoons to add to the spaghetti squash and the rest of it, place in a mason jar and use for other recipes.
Cut spaghetti squash in half lengthwise.
Scoop the seeds with a spoon.
Gently scrape the sides of the squash with a fork to shred the pulp into strands.
Add 4 tablespoons of pesto and shrimp on top of each squash halves.