This spaghetti squash fettuccine dish has been such a hit in our house as a healthy summer favorite, that I decided to share the recipe I whipped up with you guys! This particular version pictured had crawfish in it, but I personally prefer some big gulf shrimp in it. So, if you’re having a hankering for some moderately healthy comfort food that pairs perfectly with a crisp glass of chardonnay, I recommend giving this easy recipe a try! P.S., I apologize ahead of time for my lack of exact measurements. I could never actually write a cookbook, but I’ll give you estimates of everything I put in and trust that you can make it all your own!
1 Large Spaghetti Squash
1 TBSP Organic Coconut Oil
1 onion OR 1 cup frozen chopped “seasoning blend” (found in frozen section)
2 lbs Gulf Shrimp
1/2 block Cream Cheese (I use Greek Yogurt Cream Cheese)
2-4 Tablespoons of Greek Yogurt (depending on how creamy you want it)
1 Cup Fresh Organic Spinach
Seasonings: Cayenne Pepper, Garlic Powder, Onion Powder, Sea Salt, Black Pepper, and a tiny dash of Lemon Pepper
You’re going to cook the spaghetti squash as per the directions, then add it to the fettuccine sauce, just like you would if you were making a pasta dish. There are several ways you can cook spaghetti squash; I personally always choose the oven. Something about cooking a giant squash in the microwave just kind of creeps me out. But hey, if that jives for you, go for it!
SPAGHETTI SQUASH: Cut in half (hotdog style), remove the seeds, and place both halves face down on a baking sheet. Bake on 350 degrees for 45 minutes. At 45 minutes, if you can squeeze the squash on the outside and it molds with your squeezing, then it’s ready to come out! If it’s not for some reason, which sometimes happens to me with the smaller ones (weird!), then I keep cooking at 10 minute intervals until I can squeeze it.
Put coconut oil and seasoning blend in pot and cook down on medium heat until onions are clear. Add in shrimp and seasonings until shrimp are cooked pink. Chop spinach leaves (if desired) and add them along with the cream cheese. At this point, I usually scoop the spaghetti squash into the pot and mix everything together. Once the cream cheese is melted and thoroughly mixed, I scoop in some greek yogurt to my desired level of creaminess and add any more seasonings according to my taste testing. A little greek yogurt goes a long way, so I advise adding only a tablespoon at a time until it’s to your desired level of creamy. (:
Sorry again for my informal recipe measurements, but I hope you have the guts to wing it. I have faith in you! Just pour a glass of Kendall Jackson Avant Chardonnay (my fave for summer) and cook away!