Happy Tuesday to you all! I hope each of you are doing well and staying safe. I prepared this lovely meal over the weekend. What I love about this recipe is that pesto is versatile. If you do not have shrimp, or if you do not like it, you could use chicken or turkey smoked sausage. You can also change up the veggies to your liking. Maybe add in some mushrooms, artichokes, asparagus, etc.
Side note: Pesto has a higher fat content in comparison to other sauces (ex. marinara). Make sure that you are mindful of your healthy fat consumption whenever you plan on making this to ensure that you do not consume to many fats that day :).
WeightWise Recipe
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Ingredients
- 1-2 tbsp olive oil
- 1 lb precooked shrimp
- 1/2 cup pesto
- 1 spaghetti squash
- 1 red bell pepper sliced
- 1/2 yellow onion sliced
- 1/2 cup cherry tomatoes halved
- Parmesan cheese on top
Ingredients
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Instructions
- Preheat your oven to 350 degrees and slice your veggies.
- Cut the spaghetti squash in half and remove the seed in the middle. Cook in preheated oven for 45 minutes.
- While the spaghetti squash is cooking, place your precooked shrimp in a pan with 1-2 tablespoons of olive oil. Cook over medium for about 5 minutes on each side.
- Add your veggies and cook to your liking (I like mine to be fork tender). Add in the pesto once veggies are finished cooking.
- Take spaghetti squash out of the oven, and let it cool for about 10 minutes. Scoop out the inside.
- Top your spaghetti squash with the shrimp/veggie/pesto mixture, and Parmesan cheese. Enjoy :).
