Keto Shrimp Alfredo Spaghetti Squash

4.34 from 6 votes
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Servings: 6
Author: Keto is life - Natasha Newton

Ingredients

  • 1 medium spaghetti squash
  • 2 tbsp avocado oil
  • pinch salt
  • pinch pepper
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 12 ounces medium shrimp peeled & deveined
  • 1/2 cup heavy cream
  • 1 cup grated parmesan cheese
  • shredded parmesan cheese optional garnish
  • crushed red pepper flakes optional garnish

Instructions

  • Preheat oven to 400 degrees. Line a large rimmed baking pan with parchment paper
  • Use a knife to pierce holes down both sides of the squash. Microwave the squash for 5 minutes.  Carefully remove squash, it will be hot.  
  • Cut squash in half lengthwise.  Use a spoon to scoop out the seeds.  
  • Drizzle both halves with oil and sprinkle evenly with salt and pepper.  Place cut side down on the pan and roast in oven for 35-45 minutes, until tender.  Use a fork to shred squash leaving it in skin.
  • Melt butter in a medium size skillet over medium heat.  Add garlic and shrimp.  Cook until shrimp is pink, about 4-5 minutes.  Turn heat down to low. Stir in cream and cheese.  Cook for 5 more minutes, stirring frequently. Remove from heat.  Turn on oven to Broil.
  • Evenly top squash halves with alfredo shrimp mixture.  Garnish with extra parmesan cheese and crushed red pepper flakes.  Broil in oven for 2-4 minutes, just long enough to melt the cheese and brown the edges.  

Notes

  • If you want it extra saucy you can double the cream and cheese. 
  • I calculated the macros on my spaghetti squash having 3 cups of squash. 
 
Total Carbs 6.4g
Net Carbs 5.3g 
Fiber 1.1g
Protein 11.2
Fat 31.5g
calories 349