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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.

This Story Originally Appeared On cookinglight.com


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

Recipe Summary test

20 mins
20 mins
Serves 1 (serving size: about 3 cups)


Ingredient Checklist


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.


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.