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Shrimp and Red Pepper Spaghetti Squash

Sara Ayesh
Healthy and hearty spaghetti squash with cheesey sauce served with shrimp!
0 from 0 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course The Main Event
Cuisine Dinner
Servings 4 Servings
Calories 344 kcal


  • 1 Spaghetti Squash
  • 20 Large Shrimp
  • 4 Wedges Laughing Cow Creamy Swiss Cheese
  • 1 Cup Almond Milk unsweetened
  • 1 Tablespoon Minced Garlic
  • 1/2 Onion chopped
  • 2 Tsp Garlic Powder
  • 3 Tsp Salt
  • 1 Tsp 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 1/2 tsp 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 tsp salt and 1/2 tsp black pepper. Stir in 2 chopped roasted red peppers and juice of 1/2 of your lemon.
  • Turn off the heat and prepare your shrimp.
  • In a bowl season shrimp with 1 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, and juice of the other 1/2 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: 1gCalories: 344kcalCarbohydrates: 29gProtein: 19gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 9gCholesterol: 91mgSodium: 2258mgFiber: 6gSugar: 12g
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