Pesto Spaghetti Squash with Shrimp

A tasty and healthy seafood dish made with roasted spaghetti squash, juicy shrimp, and a flavorful pesto sauce. This recipe is simple to follow and is full of delicious flavors and bright colors.

Ingredients:

• 1 large spaghetti squash
• 1 lb shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 1/4 cup pesto sauce
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat the oven to 400F 200C

Cut the spaghetti squash in half lengthwise and remove the seeds with a spoon

Brush the inside of each squash half with olive oil and season with salt and pepper

Place the squash halves cut side down on a baking sheet lined with parchment paper

Roast in the preheated oven for 40-45 minutes, or until the squash is tender and the strands can be easily separated with a fork

While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat

Add the minced garlic and cook for 1-2 minutes, until fragrant

Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they are pink and opaque

Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands and transfer them to a large bowl

Add the cooked shrimp, halved cherry tomatoes, and pesto sauce to the bowl with the spaghetti squash

Toss everything together until well combined

Serve the pesto spaghetti squash with shrimp warm, garnished with fresh basil leaves

Enjoy