Broccoli shrimp spaghetti squash alfredo

Indulge in a creamy, low-carb delight with our Broccoli Shrimp Spaghetti Squash Alfredo recipe! Sautéed shrimp and broccoli mix perfectly with spaghetti squash, smothered in a rich Alfredo sauce made from butter, garlic, cream cheese, and parmesan. A wholesome, flavorful meal ready in no time!

  • 29 May 2024
  • Cook time 20 min
  • Prep time 10 min
  • 6 Servings
  • 8 Ingredients

Broccoli shrimp spaghetti squash alfredo

Broccoli Shrimp Spaghetti Squash Alfredo is a delicious and healthy twist on a classic comfort food. This dish combines the richness of a creamy Alfredo sauce with the lightness of spaghetti squash, tender shrimp, and nutritious broccoli. It's perfect for anyone looking for a low-carb, flavor-packed meal that's easy to prepare. Let's dive into the steps to create this delightful dish!

Ingredients:

4 tbsp butter
54g
4 garlic cloves
12g
16 oz shrimps
450g
6 tbsp water
90g
8 oz cream cheese
230g
1/2 cup grated parmesan cheese
50g
1 lb broccoli
450g
2 cups squash
310g

Instructions:

1. Prepare the Squash:
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for about 30-40 minutes, or until tender. Once done, use a fork to scrape out the strands of squash. Set aside.
2. Cook the Broccoli:
- While the squash is roasting, steam the broccoli florets until bright green and tender, about 5-7 minutes. You can use a steamer basket over a pot of boiling water or simply microwave with a little water and cover. Set aside.
3. Prepare the Alfredo Sauce:
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the cream cheese and 6 tablespoons of water. Stir until the cheese has melted and the mixture is smooth.
- Stir in the grated parmesan cheese until fully incorporated and the sauce is creamy.
4. Combine Ingredients:
- Add the cooked broccoli and spaghetti squash to the skillet with the alfredo sauce. Toss to combine and ensure everything is well-coated with the sauce.
- Return the shrimp to the skillet and mix gently to combine. Cook for an additional 2-3 minutes until everything is heated through.
5. Serve:
- Serve the Broccoli Shrimp Spaghetti Squash Alfredo warm, garnished with additional parmesan cheese if desired.

Tips:

- Make sure to cook the spaghetti squash until it's tender but not mushy. You can achieve this by baking it at 400°F (200°C) for about 40 minutes or until you can easily fork out the strands.

- For a smoother sauce, ensure that the cream cheese is at room temperature before adding it to the pan. This allows it to melt evenly without clumping.

- Feel free to add other vegetables such as bell peppers or spinach to the dish for extra flavor and nutrition.

- If you prefer a thicker sauce, you can use heavy cream instead of water to adjust the consistency.

- Season the shrimp with salt, pepper, and a squeeze of lemon juice before cooking to enhance their flavor.

Congratulations! You've just created a delicious and healthy Broccoli Shrimp Spaghetti Squash Alfredo. This recipe is a perfect combination of flavors and textures, offering a nutritious alternative to traditional pasta dishes. Whether you're serving it for a family dinner or a special occasion, it's sure to impress. Enjoy your meal!

Nutrition Facts
Serving Size280 grams
Energy
Calories 290kcal11%
Protein
Protein 18g12%
Carbohydrates
Carbohydrates 15g4%
Fiber 3.31g9%
Sugar 5g5%
Fat
Fat 18g20%
Saturated 9g31%
Cholesterol 150mg-
Vitamins
Vitamin A 330ug37%
Choline 90mg16%
Vitamin B1 0.10mg9%
Vitamin B2 0.23mg18%
Vitamin B3 2.15mg13%
Vitamin B6 0.40mg23%
Vitamin B9 80ug20%
Vitamin B12 1.30ug54%
Vitamin C 77mg82%
Vitamin E 1.32mg9%
Vitamin K 80ug67%
Minerals
Calcium, Ca 220mg17%
Copper, Cu 0.25mg0%
Iron, Fe 1.05mg10%
Magnesium, Mg 45mg11%
Phosphorus, P 360mg29%
Potassium, K 560mg16%
Selenium, Se 27ug52%
Sodium, Na 400mg27%
Zinc, Zn 1.77mg16%
Water
Water 220g-
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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