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    Published: Jun 17, 2016 · Modified: Jan 29, 2021 by Vicci · This post may contain affiliate links

    Garlic Shrimp Spaghetti Squash

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    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.

    Low carb, low calorie spaghetti squash coated in a creamy Greek yogurt alfredo sauce. Super easy and delicious! | itscheatdayeveryday.com

    This post contains affiliate links for trusted products. As an Amazon Associate, I earn a small amount from qualifying purchases.

    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.

    shrimp-spaghetti-squash

    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?"

    Low carb, low calorie spaghetti squash coated in a creamy Greek yogurt alfredo sauce. Super easy and delicious! | itscheatdayeveryday.com

    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.

    Low carb, low calorie spaghetti squash coated in a creamy Greek yogurt alfredo sauce. Super easy and delicious! | itscheatdayeveryday.com

    -Recipe & Nutrition Info Below- 

    For more LIGHT & HEARTY recipes, check out:

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    One Pan Parmesan Tuscan Chicken

    One pan, creamy Parmesan Tuscan Chicken. Succulent chicken breasts, coated in a deliciously creamy Greek yogurt Parmesan sauce and topped with sun-dried tomatoes. This one pan meal is packed with flavors while still being gluten free and low calorie! www.itscheatdayeveryday.com

    Low Calorie Spinach and Mushroom Alfredo

    Low calorie spinach mushroom fettucine | It's Cheat Day Everyday

    Sweet Potato Squash Mac and Cheese

    30 Minute, Sweet Potato Squash Mac and Cheese. A deliciously healthy alternative to traditional mac and cheese that is both hearty and satisfying! www.itscheatdayeveryday.com

     

    Garlic Shrimp Spaghetti Squash

    15 minPrep Time

    40 minCook Time

    55 minTotal Time

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    Ingredients

    • 1 lb Shrimp, raw
    • 2 Cloves Garlic, minced
    • ½ Cup Greek Yogurt, full fat
    • ½ Cup Almond Milk, unsweetened
    • ¼ Cup Parmesan Cheese, shaved
    • 1 Tbs Garlic Powder
    • 1 teaspoon Sea Salt
    • 1 teaspoon Black Pepper
    • Juice of ½ lemon
    • Optional garnish: parsley
    • For the Spaghetti Squash:
    • 1 Medium Spaghetti Squash
    • 1 teaspoon Sea Salt
    • 1 teaspoon Black Pepper
    • 1 Tbs Olive Oil

    Instructions

    1. 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.
    2. 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.
    3. 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!
    7.8.1.2
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    https://www.itscheatdayeveryday.com/garlic-shrimp-spaghetti-squash/

    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.
    Low carb, low calorie spaghetti squash coated in a creamy Greek yogurt alfredo sauce. Super easy and delicious! | itscheatdayeveryday.com

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    Filed Under: 300 Cals or Less, Low Carb, Lunch/Dinner, Recipes Tagged With: garlic, Greek yogurt, parmesan, pasta, shrimp, spaghetti, squash

    Reader Interactions

    Comments

    1. Delaney Dorrion-Heine says

      May 14, 2017 at 10:12 pm

      Can you substitute almond milk for something else?
      Reply
      • Vicci says

        May 14, 2017 at 10:52 pm

        Regular milk (nonfat/2%) will work and so will coconut milk 😊
        Reply
    2. Jenny says

      April 04, 2017 at 9:38 pm

      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!
      Reply
      • Vicci says

        April 05, 2017 at 9:39 pm

        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! :)
        Reply
    3. Jillian Clark says

      March 11, 2017 at 10:17 am

      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!
      Reply
      • Vicci says

        March 11, 2017 at 3:25 pm

        I'm so happy to hear that the recipe was a hit for you guys. Thanks for stopping by, Jillian! 😊
        Reply
      • Katie says

        March 12, 2020 at 7:38 pm

        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
        Reply
    4. Mel Reyes says

      February 23, 2017 at 10:57 am

      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.
      Reply
      • Mel Reyes says

        February 23, 2017 at 10:59 am

        Oh! I also have half & half and whipping cream.... Maybe one of those is a better substitute than the nonfat yogurt? Thanks!!!
        Reply
        • Vicci says

          February 23, 2017 at 11:08 am

          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! :)
          Reply
    5. Megan says

      February 08, 2017 at 10:45 am

      Haven't cooked squash before, when placing on tray does it cook face up or down?
      Reply
      • Vicci says

        February 08, 2017 at 4:04 pm

        Hi Megan, I've only ever cooked my spaghetti squash face down (cut-side down) and it has worked out perfectly every time! :)
        Reply
    6. Jacqueline says

      January 21, 2017 at 5:00 pm

      Is there any way to either substitute or leave out the Greek yogurt? Jw
      Reply
      • Vicci says

        January 22, 2017 at 9:23 pm

        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!
        Reply
    7. Kristin says

      November 12, 2016 at 8:24 pm

      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.
      Reply
      • Vicci says

        November 30, 2016 at 12:06 am

        Yay! I'm so glad that you liked it, Kristin :)
        Reply
    8. Amanda says

      October 28, 2016 at 7:02 pm

      Hi! About how many cups are in a serving?
      Reply
      • Vicci says

        October 28, 2016 at 8:46 pm

        Hi Amanda, nutrition info is based on a cup serving!
        Reply
    9. Joyce says

      October 26, 2016 at 6:31 pm

      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.
      Reply
      • Vicci says

        October 27, 2016 at 8:30 am

        Yay! I'm sooo happy that you and hubby enjoyed it, Joyce 😊
        Reply
    10. Kathleen Frazier says

      October 25, 2016 at 6:23 pm

      I've never made spaghetti squash before, but I found this on Pinterest and made it my first adventure. :D SO glad I chose your recipe- this came out perfectly and tasted delicious. I added roasted tomatoes and basil, loved it. A new favorite!
      Reply
      • Vicci says

        October 27, 2016 at 8:31 am

        I'm SO glad to hear that your first spaghetti squash experience was a positive one, Kathleen!
        Reply
    11. candria says

      September 22, 2016 at 12:55 pm

      how many servings does it make?
      Reply
      • Vicci says

        September 22, 2016 at 1:27 pm

        The nutrition information is based on 5 servings. 😊
        Reply
    12. Erica says

      September 06, 2016 at 7:18 pm

      I'm not sure where I messed up! My sauce was more garlic butter than cream. Seems like the yogurt curdled? What happened! Lol.
      Reply
      • Vicci says

        September 06, 2016 at 8:14 pm

        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 :(
        Reply
        • Elaine says

          December 27, 2016 at 9:15 pm

          I only have non fat Greek yougurt, should I try it?
          Reply
    13. Anne Murphy says

      August 01, 2016 at 4:31 pm

      Those shrimp look so good! And since I've alwauys liked spaghetti squash tossed with a little parmesan, I have to try your sauce.
      Reply
      • Vicci says

        August 01, 2016 at 5:58 pm

        YES for sauce, Anne! Sauce makes everything better :)
        Reply
    14. Garlic + Zest says

      August 01, 2016 at 4:14 pm

      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!
      Reply
      • Vicci says

        August 01, 2016 at 5:57 pm

        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'!
        Reply
    15. Diana Johnson says

      August 01, 2016 at 3:46 pm

      This looks amazing! Those shrimp look fantastic!
      Reply
      • Vicci says

        August 01, 2016 at 5:56 pm

        Thank you, Diana!
        Reply
    16. Catherine says

      August 01, 2016 at 1:52 pm

      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!
      Reply
      • Vicci says

        August 01, 2016 at 5:55 pm

        Thanks, Catherine! I'm a firm believer that you can never have too much shrimp in the summer ;)
        Reply
    17. Amanda says

      July 20, 2016 at 10:09 am

      Silly question:Plain Greek yogurt?
      Reply
      • Vicci says

        July 20, 2016 at 11:10 am

        Yes, just plain Greek yogurt. I used the Greek Gods brand 😊
        Reply
    18. sue | theviewfromgreatisland says

      June 20, 2016 at 11:25 pm

      What a wonderful idea, and such a nice change from all the zoodle recipes!
      Reply
      • Vicci says

        June 21, 2016 at 9:34 am

        Gotta love my zoodle recipes but you're right, Sue. It's always great to have a variety to keep meals from getting boring!
        Reply
    19. Karly says

      June 20, 2016 at 9:17 am

      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!
      Reply
      • Vicci says

        June 20, 2016 at 10:28 am

        Karly, it was a party in my mouth for sure! I'm kicking those vacay pounds in the butt one bite at a time ;)
        Reply

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