Spaghetti Squash Pesto with Shrimp

Name: Spaghetti Squash Pesto with Shrimp
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 teaspoon dried oregano; Zest and juice of ½ lemon; 7½ cups of cooked spaghetti squash, about 5½ pound raw squash; 1 long thin red-hot chili pepper or pepper flakes; 1 long thin red-hot chili pepper or pepper flakes; 7½ cups of cooked spaghetti squash, about 5½ pound raw squash; ¼ cup extra virgin olive oil; 2 pounds of raw, shelled, and cleaned shrimp; 1 teaspoon onion powder; 1 teaspoon garlic powder; Zest and juice of ½ lemon; ¼ cup grated Pecorino Romano or Parmesan cheese; ¼ cup grated Pecorino Romano or Parmesan cheese; ¼ cup whole milk ricotta cheese; ¼ cup roasted and unsalted walnuts; 1 cup Italian flat leaf parsley; 1 cup pack fresh basil; 2 cloves of garlic; Olive oil; Kosher salt and fresh pepper; Kosher salt and fresh pepper; ¼ cup roasted and unsalted walnuts

Preparation info

Makes:
5
meals

Difficulty
Easy
Ready in
1 hr 15

Appears in

Keto Meal Prep by FlavCity

By Bobby Parrish and Dessi Parrish

Published 2019

About

This recipe is what I call a culinary fake-out. I love the way spaghetti squash pulls into long strands after it’s roasted. Once you toss it with creamy ricotta pesto and top it with juicy shrimp, your pasta craving will be satisfied.

Ingredients

For the squash

7½ cups of cooked spaghetti squash, about 5½ pound raw squash
Zest and juice of ½

Fish course
Pescatarian
Gluten-free
Pasta

Method

For the squash, Preheat oven to 400°F. Carefully cut the squash in half from top to bottom using a knife and a rolling pin. Scoop out the seeds and save them for roasting and snacking while watching Netflix.