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Shrimp and Red Pepper Spaghetti Squash

Healthy and hearty spaghetti squash with cheesey sauce served with shrimp!
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Course: The Main Event
Cuisine: Dinner
Prep Time: 10 mins
1 hr
Total Time: 1 hr 10 mins
Servings: 4 Servings
Calories: 344kcal
Author: Sara Ayesh


  • 1 Spaghetti Squash
  • 20 Large Shrimp
  • 4 Wedges Laughing Cow Creamy Swiss Cheese
  • 1 Cup Almond Milk unsweetened
  • 1 Tablespoon Minced Garlic
  • ½ Onion chopped
  • 2 teaspoon Garlic Powder
  • 3 teaspoon Salt
  • 1 teaspoon Pepper
  • Olive Oil
  • 3 Roasted Red Peppers from a jar
  • 1 Lemon
  • Parsley for garnish


  • Pre heat the oven to 350. Cut the spaghetti squash in half and scrape out the seeds. Drizzle both halves with olive oil, sprinkle ½ teaspoon salt over each half, then sprinkle with pepper.
  • Bake for 45 minutes. Remove and while cooling, prepare the sauce.
  • Over medium high heat add the olive oil and onion in a sauce pan. Cook 3-5 minutes.
  • Toss in garlic and stir.
  • Put wedges of Laughing Cow and almond milk into the pan and whisk until smooth. Be patient! The Laughing Cow doesn't want to melt very easily. Cook about 5-7 minutes.
  • Season with 1 teaspoon salt and ½ teaspoon black pepper. Stir in 2 chopped roasted red peppers and juice of ½ of your lemon.
  • Turn off the heat and prepare your shrimp.
  • In a bowl season shrimp with 1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon garlic powder, and juice of the other ½ of the lemon. Heat a skillet over medium high heat with olive oil until hot. Add shrimp and cook 1 minute and 30 seconds on one side until it's pink. Turn off the heat and flip shrimp.
  • Leave the shrimp until cooked through. Another 2 minutes or so.
  • In a large bowl, scrape out the spaghetti squash and mix with the sauce and shrimp.
  • Sprinkle parsley over it and enjoy!


Serving: 1g | Calories: 344kcal | Carbohydrates: 29g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 91mg | Sodium: 2258mg | Fiber: 6g | Sugar: 12g