Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, shrimp and spinach spaghetti squash in almond sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Shrimp and Spinach Spaghetti Squash in Almond Sauce. This Spaghetti with Spinach Sauce recipe is an easy pasta sauce that's, healthy & flavorful. A vibrant cheesy, creamy, low-calorie sauce. This recipe for spaghetti with spinach sauce is an indulgent pasta dish that's quick and simple to make.
Shrimp and Spinach Spaghetti Squash in Almond Sauce is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Shrimp and Spinach Spaghetti Squash in Almond Sauce is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have shrimp and spinach spaghetti squash in almond sauce using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Shrimp and Spinach Spaghetti Squash in Almond Sauce:
- Prepare 1 lb precooked baby shrimp
- Make ready 2 cup thawed chopped spinach
- Take 1 large spaghetti squash
- Get 2 tbsp almond butter
- Make ready 2 small lime juice
- Make ready 1 tbsp rice vinegar
- Get 1 1/2 tbsp soy sauce
- Prepare 2 1/2 tbsp sriracha
- Take 1 tbsp honey
- Get 1 tsp sesame oil
- Make ready 3 tbsp melted coconut oil
- Get 2 tsp fresh graded ginger
- Get 2 clove garlic minced
- Make ready 2 pinch salt
Shrimp Scampi Spaghetti Squash - Everyone's favorite shrimp scampi with a low-carb, healthier alternative to pasta using spaghetti squash! Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season Add squash and spinach to the skillet. Add squash and spinach to the skillet.
Instructions to make Shrimp and Spinach Spaghetti Squash in Almond Sauce:
- Preheat oven to 400°. Cut squash open in half and place on a baking pan flesh side up. Roast in oven for about 30-25 minutes.
- For sauce, in a small bowl combine all ingredients except for the shrimp and spinach and whisk together to blend ingredients well.
- Then, melt some coconut oil in a medium skillet and heat baby shrimp and spinach together. You can mix in some sriracha and a dash of salt to bring more flavor out. Cook till steamy.
- Once spaghetti squash is done, remove the seeds and stringy flesh. With a fork, scrape the squash from top to bottom. Squash should be coming out looking like spaghetti.
- Place squash flesh in a bowl and add shrimp and spinach mixture along with almond sauce. Toss to coat all ingredients well. Ready to eat!
Drizzle with olive oil and season Add squash and spinach to the skillet. Add squash and spinach to the skillet. Stir in basil and lemon juice; season with salt and pepper, to taste. Serve immediately, topped with shrimp and garnished with Parmesan, if desired. Cook the shrimp until the surface turns opaque, add spaghetti, pasta water, white wine, salt, spinach, stir to combine well.
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