Guys, it feels like it’s been literally F O R E V E R since I posted a recipe, like literally forever forever. I know that in reality it’s really only been a little over a week but by Vicci standards, we might as well just round that up to 2 months. I had the most fantastic time at Panama City Beach with the most amazing people, but it feels good to finally get back into the swing of things. You know, spending endless hours in the kitchen whipping up yummy dishes, staying up until 4 am with my eyes glued to Pinterest and food blogs, literally calculating calories for my upcoming recipes in my sleep. Ahhhh, life is back to normal.
So, before I dive into the deets of this big pan of low carb, creamy guilt free heaven that you’re currently looking at, I have to let out some bad news. I returned from vacay with a little more than I bargained for. I came home with 6 extra pounds of “why did I eat all of that again” sitting pretty around my midsection. What’s funny is that I knew that I was bound to gain some weight. After all…those 4 plates that I piled high at the Chinese buffet and that entire sharing size bag of chocolate covered mangoes (nomnom) that I devoured on my lonesome had to account for something. But I guess I just kept myself sort of in denial that somehow I would hop on the scale and it would be like “it’s okay girl I’ve got your back this time, we’re just gonna pretend that week long binge eating sesh never happened, ok?”
HA. Boy was I wrong. But, you know what, it’s okay…it’s totally okay. Those ugly numbers staring back at me are just more motivation to get back into my healthy(ish) lifestyle and get the pounds under control, right?
Which brings us this wonderful pasta dish that’s total comfort food and totally okay to sort of binge on because it’s not even pasta and is actually a vegetable. Like, I’m telling you guys right now that this is the real deal. If you’ve never ever had spaghetti squash before, this is for you. It is your time to shine my friend! I can’t think of a better way to get acquainted with such a fab veggie than by diving into a big bowl of garlicky, nutritious, flavorsome, Garlic Shrimp Spaghetti Squash wrapped in a creamy Greek Yogurt Alfredo sauce.
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Alrighty y’all, let’s do this!
15 minPrep Time
40 minCook Time
55 minTotal Time
- 1 lb Shrimp, raw
- 2 Cloves Garlic, minced
- 1/2 Cup Greek Yogurt, full fat
- 1/2 Cup Almond Milk, unsweetened
- 1/4 Cup Parmesan Cheese, shaved
- 1 Tbs Garlic Powder
- 1 Tsp Sea Salt
- 1 Tsp Black Pepper
- Juice of 1/2 lemon
- Optional garnish: parsley
- 1 Medium Spaghetti Squash
- 1 Tsp Sea Salt
- 1 Tsp Black Pepper
- 1 Tbs Olive Oil
- Preheat oven to 400 degrees Fahrenheit. Carefully slice spaghetti squash down the middle and remove seeds with a spoon. Coat both halves of spaghetti squash with olive oil, sea salt and pepper. Place on baking sheet lined with aluminum foil and bake for 40 minutes or until fully cooked. Allow to cool for 10 minutes.
- Spray a medium sized pot with cooking spray and saute garlic until slightly brown on medium heat. Add almond milk and Greek yogurt to the pot and gently whisk to combine. Once sauce begins to boil slightly, add Parmesan cheese and reduce heat to low. Mix periodically until cheese has fully melted then remove pot from heat.
- Spray large saucepan with cooking spray and add shrimp. Season with garlic powder, sea salt, black pepper, lemon juice and cook for approximately 5 minutes on both sides until shrimp is pink. Add Greek yogurt Alfredo and spaghetti squash to saucepan and toss to combine. Enjoy!
Serving Size 1 Cup
Servings Per Container 5
Amount Per Serving
Calories 190 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Trans Fat g
Cholesterol 153mg 51%
Sodium 1446mg 60%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Protein 31g 62%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Please note: calorie calculations may vary slightly depending on brands used.