This was so flavorful and filling. And was a great keto version of a classic. I'll definitely be making this again!
INGREDIENTS
10 oz shrimp
17.5 oz spaghetti squash
1 whole Roma tomato, diced
0.25 oz garlic, minced
0.5 cup basil pesto w/ Parmesan
1 oz grated Parmesan cheese
0.5 oz hazelnuts
2 tsp garlic-herb seasoning (garlic, thyme, garlic powder, onion powder, sage, oregano — whatever you like)
0.25 cup vegetable broth
0.5 tbsp lemon juice
DIRECTIONS
1. Preheat oven to 400 degrees.
2. Remove seeds from spaghetti squash. Drizzle insides with 1-2 tbsp of cooking oil. Season with salt, pepper, and half of your garlic-herb blend.
3. Place squash (cut-side down) on a lightly-oiled, foil-lined baking sheet. Roast 25-30 minutes.
4. Roughly chop hazelnuts.
5. Rinse shrimp. Pat dry with paper towels. Place in a small bowl and season with salt, pepper, and remaining garlic-herb blend. Drizzle with 1-2 tsp cooking oil and stir evenly.
6. Place hazelnuts in a dry, large saute pan over medium heat. Toast for 2-3 minutes, shaking pan frequently. Transfer warmed nuts to a cutting board.
7. Heat 1.5 tbsp cooking oil used in the pan for hazelnuts over medium-high heat. Add shrimp to the hot pan. Cook for 2-3 minutes.
8. Add tomato, garlic, vegetable broth and lemon juice. Stir to combine. Cook for 1- 2minutes or until shrimp are cooked and broth slightly reduced. Remove from heat.
9. Separate squash strands from peel with a fork.
10. Heat 2 tbsp olive oil in a medium non-stick pain over medium heat. Add 2 tbsp butter to the hot pan. Stir until melted. Transfer spaghetti squash noodles to the pan. Add half of the parmesan cheese. Stir to combine, cooking for 2- 3minutes until cheese has melted. Salt and pepper to taste.
11. Divide squash between plats. Top with shrimp. Spoon tomato, garlic, and sauce from pan over shrimp. Drizzle with basil pesto w/ parmesan. Garnish with hazelnuts and remaining parmesan cheese.
This recipe services 2.
MACRO INFO
830 Calories, 72g Fat, 17g Net Carbs, 28g Protein
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