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  • 1 small Spaghetti Squash
  • 21/2 tbsp Olive Oil
  • 1 small Garlic Cloves Minced
  • 13/4 lbs Cooked Shrimp
  • 1 cup Cherry Tomatoes Halved
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1 tsp Lemon Juice
  • 1 tbsp Dried Parsley
  • 1/2 tsp Onion Powder
  • 1/4 tsp Black Pepper
  • 1/4 cup Parmesan Cheese Shredded (optional)*
  • 1
  • 3
  • 2
    Healthy Fat
  • 3


  1. Cut the squash in half, and remove the seeds. Place in both halves in a microwave-safe bowl with approximately 1 inch of water. Microwave until tender about 10 to 12 minutes. ( Depending on the size of the squash and power of microwave). Allow the squash to cool before handling. Using a fork to scrape out the flesh into spaghetti-looking strands. Measure out 5 cups; save any extra for another meal.
  2. Heat a large skillet over medium-high heat. Add the olive oil swirling to coat pan. Saute the garlic about 1 minute.
  3. Add the shrimp(cooked,peeled,deveined), cherry tomatoes, crushed red pepper flakes, lemon juice parsley, onion powder, salt(optional), and pepper, cook for 3 to 4 minutes. Add the spaghetti squash, and cook until heated through. Remove from heat, and sprinkle parmesan cheese(optional) on top.