Spaghetti Squash with Shrimp and Tomatoes

I LOVE spaghetti squash.  I seriously cannot say enough good things about it.  It’s so versatile and this recipe, with shrimp and tomatoes, is truly delicious and healthy.  A great dish to start off the new year with!


1 spaghetti squash

1 pound shrimp

16 oz grape tomatoes, halved

2 cups spinach

2 medium yellow onions, sliced

3 cloves garlic, minced

salt + pepper


olive oil


Preheat oven to 350 degrees Fahrenheit.

Cut spaghetti squash in half, and scoop out inside seedy part.  Place cut side down on a baking sheet and bake for 35-45 minutes, until outside soft to touch (you want to be able to push down on the skin and feel it indent).

Meanwhile, heat olive oil in a large skillet over low heat with enough to coat the pan. Add onions.  Cook for about 5 minutes and then add minced garlic.  Season with salt, pepper, and parsley.  Stir together every few minutes and cook for another 15 minutes.  Add spinach and tomatoes, stirring everything together.  Cook another 5 minutes.  Peel and dice shrimp.  Add to large skillet and stir everything together.

When spaghetti squash is fully cooked, let cool and then scoop out insides with a fork.  In a large bowl, stir together spaghetti squash and shrimp picture.  Enjoy!


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