Spaghetti Squash Shrimp Alfredo
When you think of Alfredo, your mind immediately goes to filling, rich, and incredibly indulgent. AKA – something you need to limit. Good news is you can still enjoy all of the goodness of Shrimp Alfredo with none of the guilt.
Use spaghetti squash as your “pasta”. Spaghetti squash is a great source of vitamins B6 and C, which are necessary for brain health support. Instead of a cream-based Alfredo sauce, sub in Greek yogurt. Greek yogurt is packed full of vitamin B12. Vitamin B12 is necessary for energy and healthy brain function. Although, from the delicious taste, you may think this meal couldn’t possibly be healthy, but this dinner is going to end your day the healthy way!
- 1 large spaghetti squash
- 1 lb. of shrimp, cleaned
- 3 garlic cloves, minced
- 2 tbsp olive oil
- ½ cup vegetable broth
- 1 cup nonfat plain Greek yogurt
- 1 cup parmesan
- pinch of salt and pepper
Preheat your oven to 400 degrees. Cut the spaghetti squash in half, scoop out the seeds, and place on a baking sheet. Place in oven for 35 minutes.
While the spaghetti squash is cooking, get your shrimp and sauce ready.
Let’s start with the shrimp: Heat one tbsp. olive oil. Once the pan is hot, add one clove of garlic. Next, add your shrimp. Cook until the shrimp is a vibrant pink.
Next, the sauce. In a sauce pan, heat one tbsp. olive oil. Add in the remaining garlic and cook for 1 minute. Next, add in the vegetable broth and bring it to a simmer.
Remove the pan from heat. Add the yogurt, salt, pepper, and parmesan to the pan.
Put the pan on low heat and gently stir constantly for 4 minutes, or until the parmesan is melted.
Once the spaghetti squash is finished cooking, shred it with a fork to make pasta-like strands.
Pour your sauce over, and give yourself a nice helping of shrimp. Enjoy!