This Garlic Shrimp Spaghetti Squash is a delicious low carb, hearty, healthy dinner that is packed with flavor. This is sure to be a crowd pleaser without the extra calories!
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.
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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.
-Recipe & Nutrition Info Below-
For more LIGHT & HEARTY recipes, check out:
One Pan Parmesan Tuscan Chicken
Low Calorie Spinach and Mushroom Alfredo
Sweet Potato Squash Mac and Cheese
[mpprecipe-recipe:68]
Nutrition Facts
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%
Sugars 0g
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.
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Delaney Dorrion-Heine says
Can you substitute almond milk for something else?
Vicci says
Regular milk (nonfat/2%) will work and so will coconut milk 😊
Jenny says
Do you think that you could make this ahead and freeze a few servings, or do you think it would ruin the texture / flavours? Also - same question for the cauliflower chicken pot pies?
I'm a generally terrible cook and don't have enough time to make several meals a week for lunches, etc. So I'm always on the look out for a great tasting dish I can make on Sunday to last me all week!
Vicci says
Hi Jenny, I have never personally frozen the Garlic Shrimp Spaghetti Squash, but I do believe that it would reheat well. As for the Cauliflower Pot Pies, I keep them stored in my freezer in individual ziploc bags and they reheat like a charm! 🙂
Jillian Clark says
What a delicious recipe! My husband and both loved it and I had leftovers for lunch that my coworkers were drooling over! Thank you for this delightful addition to our dinner rotation!
Vicci says
I'm so happy to hear that the recipe was a hit for you guys. Thanks for stopping by, Jillian! 😊
Katie says
This was delicious. My fiance and I are watching our carbs. He couldn't believe how low cal it was for how cheesy and filling it was. Definitely making this again. I put the filling in the squash shells after everything was prepared and placed the shrimp on top. Yum
Mel Reyes says
Hello! I only have nonfat greek yogurt. I was wondering if you knew how this would affect the dish. I really want to try this, but can't run to the store! Let me know 🙂 Thank you so much for your response.
Mel Reyes says
Oh! I also have half & half and whipping cream.... Maybe one of those is a better substitute than the nonfat yogurt? Thanks!!!
Vicci says
Hi Mel! I haven't ever tried nonfat Greek yogurt for this recipe, but I think that maybe if you combined that with a little whipping cream (2tbs-1/4 cup), it will help to restore the thickness in the sauce. I hope this helps and I'd love to know how it turns out! 🙂
Megan says
Haven't cooked squash before, when placing on tray does it cook face up or down?
Vicci says
Hi Megan, I've only ever cooked my spaghetti squash face down (cut-side down) and it has worked out perfectly every time! 🙂
Jacqueline says
Is there any way to either substitute or leave out the Greek yogurt? Jw
Vicci says
Hmm, I've only tried this recipe with Greek yogurt but perhaps you could try regular plain full fat yogurt? I'm not quite sure how this would effect the creaminess/texture though!
Kristin says
Great recipe! And so full of flavor. I wouldn't have thought to put squash, shrimp, and a white sauce together, but it really worked. It was also very filling for not having a starch in it. Thanks for sharing.
Vicci says
Yay! I'm so glad that you liked it, Kristin 🙂
Amanda says
Hi! About how many cups are in a serving?
Vicci says
Hi Amanda, nutrition info is based on a cup serving!
Joyce says
Made the garlic shrimp spaghetti squash recipe. What a delicious, easy to make meal. Even my husband liked it. After dinner I told him what the sauce ingredients included. He was amazed that it ws so good since he doesn't like Greek yogurt.
Vicci says
Yay! I'm sooo happy that you and hubby enjoyed it, Joyce 😊
Kathleen Frazier says
I've never made spaghetti squash before, but I found this on Pinterest and made it my first adventure. 😀 SO glad I chose your recipe- this came out perfectly and tasted delicious. I added roasted tomatoes and basil, loved it. A new favorite!
Vicci says
I'm SO glad to hear that your first spaghetti squash experience was a positive one, Kathleen!
candria says
how many servings does it make?
Vicci says
The nutrition information is based on 5 servings. 😊
Erica says
I'm not sure where I messed up! My sauce was more garlic butter than cream. Seems like the yogurt curdled? What happened! Lol.
Vicci says
Oh no! I'm sorry to hear that, Erica! Did you use full fat Greek yogurt? Also, the sauce won't be as creamy as regular Alfredo sauce, due to the absence of heavy cream but it definitely shouldn't resemble garlic butter 🙁
Elaine says
I only have non fat Greek yougurt, should I try it?
Anne Murphy says
Those shrimp look so good! And since I've alwauys liked spaghetti squash tossed with a little parmesan, I have to try your sauce.
Vicci says
YES for sauce, Anne! Sauce makes everything better 🙂
Garlic + Zest says
I'm a spaghetti squash fan -- and so is the rest of my family. My husband prefers it to pasta because he can eat more and I won't needle him with "haven't you had enough?" This looks phenomenal!
Vicci says
Haha that's definitely where I am with the whole spaghetti squash thing. I love pasta either way but sometimes those extra carbs just aren't happenin'!
Diana Johnson says
This looks amazing! Those shrimp look fantastic!
Vicci says
Thank you, Diana!
Catherine says
I've never made spaghetti squash in the summer but I love the sound of this dish! It looks soo good. I'm feeling inspired!
Vicci says
Thanks, Catherine! I'm a firm believer that you can never have too much shrimp in the summer 😉
Amanda says
Silly question:Plain Greek yogurt?
Vicci says
Yes, just plain Greek yogurt. I used the Greek Gods brand 😊
sue | theviewfromgreatisland says
What a wonderful idea, and such a nice change from all the zoodle recipes!
Vicci says
Gotta love my zoodle recipes but you're right, Sue. It's always great to have a variety to keep meals from getting boring!
Karly says
Girl, vacay happens. But this!? This is the PERFECT way to get back on track. Full flavor and low carb lovin'. I've gotta try this soon!
Vicci says
Karly, it was a party in my mouth for sure! I'm kicking those vacay pounds in the butt one bite at a time 😉