Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 4.9 (41)
Parmesan Pesto Spaghetti Squash with Shrimp
NUTRITION · PER SERVING50M COOK
CAL 26%·PRO 78%
CARBS 54G41% OF CAL
11G FIBER20G SUGAR22G OTHER
FAT 20G35% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash tossed with pesto, spinach, and parmesan, then topped with seasoned shrimp. A light, fresh dinner for two.
mainamericanshellfish🍪 sheet pan⚡ microwave🍳 skillet🔥 oven
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 spaghetti squash
- 1.5 tsp extra virgin olive oil (divided)
- 2 TBSP pesto (plus any extra to taste)
- 1 ounce fresh spinach (chopped)
- 1/4-1/2 cup freshly grated parmesan cheese
- 8-10 ounces fresh raw shrimp ((defrosted if frozen))
- 1/4 tsp regular paprika
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper
- salt and pepper to taste
- 1 TBSP chopped parsley (optional garnish )
At a glance
PER SERVING · TIME 50M
CAL 26%·PRO 78%
CARBS 54G41% OF CAL
11G FIBER20G SUGAR22G OTHER
FAT 20G35% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 1164mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1319mg
- Calcium
- 509mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.