Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

For a faster option, you can use an equal amount of raw zucchini noodles or ribbons in place of the spaghetti squash. For a heartier dinner, serve with 1 cup steamed green beans.

Carolyn Williams, RD, PhD
This Story Originally Appeared On cookinglight.com

Gallery

Colin Price; Food Styling: Chelsea Zimmer; Prop Styling: Heather Chadduck Hillegas

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 1 (serving size: about 3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon olive oil in a medium skillet over medium-high. Add shrimp; cook 2 minutes on each side or until done. Remove from pan; keep warm. Return skillet to medium-high. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 4 minutes or until onion is tender. Add squash, tomatoes, juice, rosemary, and salt. Cook 2 minutes or until warmed through. Top with shrimp.

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Nutrition Facts

318 calories; fat 10.7g; saturated fat 1.6g; mono fat 6.8g; poly fat 1.6g; protein 37g; carbohydrates 22g; fiber 5g; cholesterol 274mg; iron 2mg; sodium 398mg; calcium 178mg; sugars 9g; added sugar 0g.
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