If you’re looking for a healthy spaghetti squash with shrimp recipe, but need it to taste like the most decadent dish, look no further! My spaghetti squash with shrimp, bacon, and tomato cream is bold in flavor and easy on the waist-line. We are going low-carb, but we are not skimping on taste!
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To make our spaghetti squash with shrimp shine, tangy tomatoes, smoky bacon, and a splash of cream come together to create a dish that’s to die for. Perfectly plump sautéed shrimp act as our wonderful protein and becomes even better with a hefty squeeze of lemon. Top off the squash with a generous dusting of grated parmesan and you have a low-carb meal that cannot be beat!
SPAGHETTI SQUASH with shrimp Ingredients
- Spaghetti Squash
- Bacon
- Onion
- Garlic
- Tomatoes
- Kale
- Lemon
- Parmesan
- Heavy Cream
- Shrimp
- Salt and Pepper
How to Prep Your Spaghetti Squash
Let’s talk healthy spaghetti squash prep. It is a wonderfully versatile vegetable that is great to use in noodle and pasta swaps. However, its prep can be a little difficult. Not to worry, though. I have an awesome hack!
Microwaving the Squash
If you’re looking for an easier way to spaghetti sqaush, look no further.
Simply wash the outside of your squash well and dry completely. Nuke the spaghetti squash in the microwave for 5-7 minutes, depending on the size of your squash. Remove from the microwave and let cool for a few minute because it will be HOT!
Once cool enough to handle, simply cut the squash in half. The microwave will have softened the skin and flesh enough that cutting will be much, much easier.
The Spaghetti Squash Seeds
Not only does the microwave help to soften the skin and make cutting easier, but it also helps the seeds come out easier. After cutting the squash in half, simply scoop out the seeds out.
A gentle swoop of a spoon should be all you need. No more wrestling the gourd. Nobody got time for that.
You can also save the seeds and roast them later for a healthy snack!
Roasting the Squash
Once your squash has been halved and the seeds removed, all it needs is a quick trip in the oven. Spray the halved, seeded squash with a little avocado oil. Add salt and pepper.
Then, bake at 400° for 30-40 minutes or until the strands easily come away from the skin of the squash. Using a fork remove the remaining strands from the squash and set aside.
The Sauce
Now, onto the the sauce. I begin by rendering the bacon. The rendered fat is used to cook the remaining sauce components.
After the bacon is crisped, remove it from the pan and add in the onions for a few minutes. Follow with the cherry tomatoes until they begin to burst. At this point, throw in the garlic and kale, and continue cooking until the kale is softened.
Finish this with the juice of half a lemon and the heavy cream. Add in the spaghetti squash strands to the sauce mixture and set aside.
The Shrimp
The spaghetti squash and sauce is fantastic on its own and you could definitely quit here. However, I like my protein. I chose shrimp, but you can do anything you like. You do you, boo!
In my opinion, shrimp are the easiest protein to prepare. They only need a couple minutes in a hot skillet. The shrimp are done when they turn pink and curl up.
Finishing the spaghetti squash
All that’s left to do is plate your dish! I generally serve my spaghetti squash family style with everything mixed together. However, if you’re serving this to guests, I would mix everything together and spoon the mixture into the hollowed out squash skins. Fancy-ish without any extra effort!
And for me, always, always extra parm for the top, the crispy bacon, and an additional squeeze of lemon just to guild the lily!
how to make spaghetti squash with shrimp
Time needed: 55 minutes
For the best Healthy Spaghetti Squash ever, simply:
- THE SPAGHETTI SQUASH
Wash and dry squash. Microwave for 5-7 minutes in order to soften skin. Let cool and cut squash in half. Remove seeds. Spray with avocado oil. Salt and pepper to taste.
Roast on a parchment lined baking sheet at 400° for 30-40 minutes or until spaghetti strands easily come away from the squash. Place spaghetti squash strands into a bowl and set aside. - THE SAUCE
In a cast iron skillet, render bacon pieces on medium-high heat. Once bacon becomes crispy, remove it and set aside. Add onions and sautè in bacon fat until they start to become translucent.
Add tomatoes and cook until they begin to burst. Next, add the kale and garlic and cook until kale is wilted. Finish with the heavy cream, juice of half the lemon, and salt and pepper to taste.
Mix finished sauce together with reserved spaghetti squash strands. - THE SHRIMP
Simply season the shrimp with salt and pepper. Sautè on medium high heat until the shrimp curl and turn pink. This shouldn’t take more than a few minutes.
- FINISHING
Spoon the spaghetti squash mixture onto a plate. Top with shrimp. Finish with a healthy dusting of parmesan cheese, the crispy bacon pieces, and an extra squeeze of lemon. Enjoy!
Frequently asked questions
Yes, it is! No gluten was needed in this recipe at all!
You could easily leave out the heavy cream in this recipe in order to make it dairy-free. A great substitute would be an unsweetened coconut cream. The parmesan cheese can be left out and replaced with nutritional yeast.
I love using shrimp for the protein in this particular recipe. However, if shrimp is not your thing, chicken would be perfect. Just grab a rotisserie chicken from the store to make it even easier! If you want a fancier approach to this low-carb meal, seared scallops would be chef’s kiss. Don’t like kale? Replace the kale with spinach!
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Spaghetti Squash with Shrimp
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 1 spaghetti squash
- 5 pieces bacon, cut into small pieces
- 2 cups cherry tomatoes
- 1 yellow onion, chopped
- 3-4 cloves garlic, minced
- 1 bunch lacinato kale, rough chopped
- 1 lemon
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese, grated for topping
- avocado oil spray
Instructions
Spaghetti Squash
- Wash and dry squash. Microwave for 5-7 minutes in order to soften skin.
- Let cool and cut squash in half. Remove seeds.
- Spray with avocado oil. Salt and pepper to taste.
- Roast on a parchment lined baking sheet at 400° for 30-40 minutes or until spaghetti strands easily come away from the squash.
- Place spaghetti squash strands into a bowl and set aside.
The Sauce
- In a cast iron skillet, render bacon pieces on medium-high heat. Once bacon becomes crispy, remove it and set aside.
- Add onions and sautè in bacon fat until they start to become translucent.
- Add tomatoes and cook until they begin to burst. Next, add the kale and garlic and cook until kale is wilted.
- Finish with the heavy cream, juice of half the lemon, and salt and pepper to taste.
- Mix finished sauce together with reserved spaghetti squash strands.
The Shrimp
- Simply season the shrimp with salt and pepper. Sautè on medium high heat until the shrimp curl and turn pink. This shouldn't take more than a few minutes.
Finishing
- Spoon the spaghetti squash mixture onto a plate. Top with shrimp. Finish with a healthy dusting of parmesan cheese, the crispy bacon pieces, and an extra squeeze of lemon. Enjoy!
Nutrition
If you guys make this Spaghetti Squash With Shrimp, Bacon, and Tomato Cream, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Spaghetti Squash With Shrimp recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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