Eating Bird Food · by Brittany Mullins★ 4.8 (6)
Pesto Spaghetti Squash with Shrimp
NUTRITION · PER SERVING50M COOK
CAL 34%·PRO 48%
CARBS 29G17% OF CAL
6G FIBER13G OTHER10G TOTAL SUGAR
FAT 54G71% OF CAL
9G SAT45G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash topped with creamy almond-based pesto sauce and cooked shrimp. A low-carb, protein-packed meal that's naturally gluten-free and dairy-free.
mainamericanshellfish🍳 skilletdairy freegluten free
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large (about 3lbs spaghetti squash, roasted)
- 1 ¼ cup almond pesto sauce
- 1 Tablespoon olive oil
- 1 lb peeled and deveined shrimp (thawed if frozen)
- Sea salt and pepper
- chopped fresh basil (for topping (optional))
At a glance
PER SERVING · TIME 50M
CAL 34%·PRO 48%
CARBS 29G17% OF CAL
6G FIBER13G OTHER10G TOTAL SUGAR
FAT 54G71% OF CAL
9G SAT45G 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
- 10m
- Cook
- 40m
- Sodium
- 1490mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 658mg
- Calcium
- 306mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1490MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.