We're here for you. Read how Further Food is handlingCOVID-19.
Feeling stressed? Try ourPremium Ashwagandha to calm your mind.
Give your immune system a loving boost with our BRAND NEWCurcumin Turmeric.

Cheesy Broccoli & Shrimp Stuffed Spaghetti Squash

Print

By

That’s where this spaghetti squash comes in. All the veggies. All the lean protein. And, all the cheese because with this cold I need some serious #comfortfood. But don’t worry — it’s still super healthy! : )

Further Food Nutritionist Commentary:

This spaghetti squash is a great protein packed recipe and an easy sub for pasta! Spaghetti squash is a great low carb, low fat veggie that is also a good source of vitamin B6, vitamin C, and niacin. Broccoli and cauliflower are both cruciferous vegetables that are high in vitamins C, K, and your B vitamins. B vitamins have a handful of different functions in your body, but they are all very important. Many help your metabolism move along smoothly! Look for B vitamins in your dark, leafy greens and animal products.

By Paige Geimer

Cheesy Broccoli & Shrimp Stuffed Spaghetti Squash

  • Prep Time:15 minutes
  • Cook Time:45 minutes
  • Servings: 4

Ingredients

1 medium spaghetti squash
9 oz frozen, cooked, peeled, deveined shrimp (I used ~20 pieces), thawed
2-3 cups broccoli and cauliflower
~1/3 cup Farmer’s Cheese
~1/3 cup plain Greek yogurt
1 cheese wedge
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2-1 teaspoon crushed red peppers for filling, additional for topping if desired
2 cloves garlic, minced (or 1 tsp minced garlic)
Shredded mozzarella/parmesan cheese, for topping (~1/4 cup per squash half)
Black pepper, to taste
1-2 tablespoons extra virgin olive oil and/or avocado oil

Instructions

  1. Preheat oven to 400 F.
  2. If you’ve never cooked spaghetti squash before, here’s how ya do it: I like to cook mine in the microwave for ~4-5 minutes first, as this helps soften it and makes it much easier to cut in half. Poke some holes in it with a knife first so it doesn’t explode in the microwave! (Let it cool for a few minutes; it’ll be hot to touch.) Cut in half lengthwise with a large knife, then use a spoon to scoop out the seeds and scrape out the insides. I like to spray mine with extra virgin olive oil using my Mr. Misto olive oil sprayer, and season with black pepper. (If you don’t have a Mr. Misto, a drizzle of olive oil will do.)
  3. Lay squash halves face down on a prepared baking sheet (lined with foil and sprayed with non-stick cooking spray) and cook in oven for ~40-45 minutes at 400 F.
  4. Cut broccoli and cauliflower into florets, then toss in 1-2 tbsp of EVOO or avocado oil, and season with black pepper and garlic powder, to taste. Spread veggies onto a separate baking sheet, and place in oven when there are 30 minutes remaining on your timer for the spaghetti squash. Flip the veggies halfway through (after ~15 minutes) to cook evenly.
  5. When there are ~10 minutes remaining, heat up shrimp in a medium skillet over medium heat with a little bit of olive oil, garlic powder and black pepper. When shrimp is heated through and slightly browned, remove it from heat. (Drain any excess liquid, if needed.)
  6. Remove spaghetti squash and veggies from the oven when done. Scrape the flesh or “spaghetti” out from the insides using a fork. Scoop all of the insides into a large bowl, along with roasted veggies and cooked shrimp. (Be careful touching the “shells” – they will be hot!)
  7. Now add your filling: Lifeway farmer cheese, plain Greek yogurt, Laughing Cow cheese wedge, and spices, and stir until evenly combined.
  8. Scoop spaghetti, shrimp, veggie and sauce mixture back into the squash halves, evenly divided. Sprinkle ~1/4 cup (or more as desired) shredded mozzarella/parmesan cheese on top of both halves, and place back in oven for ~5 minutes, or until cheese is melted.
  9. Top with additional pepper and/or crushed red peppers as desired.
Preheat oven to 400 F. If you’ve never cooked spaghetti squash before, here’s how ya do it: I like to cook mine in the microwave for ~4-5 minutes first, as this helps soften it and makes it much easier to cut in half. Poke some holes in it with a knife first so it doesn’t explode in the microwave! (Let it cool for a few minutes; it’ll be hot to touch.) Cut in half lengthwise with a large knife, then use a spoon to scoop out the seeds and scrape out the insides. I like to spray mine with extra virgin olive oil using my Mr. Misto olive oil sprayer, and season with black pepper. (If you don’t have a Mr. Misto, a drizzle of olive oil will do.) Lay squash halves face down on a prepared baking sheet (lined with foil and sprayed with non-stick cooking spray) and cook in oven for ~40-45 minutes at 400 F. Cut broccoli and cauliflower into florets, then toss in 1-2 tbsp of EVOO or avocado oil, and season with black pepper and garlic powder, to taste. Spread veggies onto a separate baking sheet, and place in oven when there are 30 minutes remaining on your timer for the spaghetti squash. Flip the veggies halfway through (after ~15 minutes) to cook evenly. When there are ~10 minutes remaining, heat up shrimp in a medium skillet over medium heat with a little bit of olive oil, garlic powder and black pepper. When shrimp is heated through and slightly browned, remove it from heat. (Drain any excess liquid, if needed.) Remove spaghetti squash and veggies from the oven when done. Scrape the flesh or “spaghetti” out from the insides using a fork. Scoop all of the insides into a large bowl, along with roasted veggies and cooked shrimp. (Be careful touching the “shells” – they will be hot!) Now add your filling: Lifeway farmer cheese, plain Greek yogurt, Laughing Cow cheese wedge, and spices, and stir until evenly combined. Scoop spaghetti, shrimp, veggie and sauce mixture back into the squash halves, evenly divided. Sprinkle ~1/4 cup (or more as desired) shredded mozzarella/parmesan cheese on top of both halves, and place back in oven for ~5 minutes, or until cheese is melted. Top with additional pepper and/or crushed red peppers as desired.

Nutrition Information

Per Serving: Calories: 503; Total Fat: 14 g; Saturated Fat: 5 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 154 mg; Sodium: 620 mg; Potassium: 951 mg; Carbohydrate: 46 g; Fiber: 7 g; Sugar: 6 g; Protein: 26 g

Nutrition Bonus:

Vitamin C: 85%; Vitamin A: 35%; Iron: 21%; Calcium: 19%

Get powerful anti-inflammatory benefits by adding Daily Turmeric Tonic to your recipe. 

Print
further food collagen
  • Author Details
  • Recents Posts
Shanna Stewart Health Expert
Clinical Dietitian & Corporate Wellness Dietitian

Leave a comment

Your email address will not be published.

You Might Also Like

Midsummer Borscht (Beet Soup)

By Rowena Rivera

Beets - you either love them or you hate them, but everyone can agree that these dark hued roots do amazing things for your health. On Earth Day this year I wanted to celebrate with a fun recipe "of the earth" and what better way to celebrate than wi...

BBQ Tempeh and Pineapple Skewers

Just because I haven’t been eating meat aside from eggs and fish doesn’t mean I’m sacrificing my enjoyment of grilled food. I’ve been cooking up lots of delicious summer inspired dishes that are PERFECT for the grill (or grill pan)! And the b...

Air Fryer Honey Sriracha Salmon (Paleo)

An easy, 12 minute dinner with the perfect sweet and salty flavor combo! I picked up some of their fresh Norwegian Atlantic Salmon and it had the best texture for this Air Fryer Honey Sriracha Salmon. Seriously such an affordable way to get high qual...

Easy Shrimp & Avocado Ceviche

Funny story: I used to be terrified to make ceviche at home. I would always order it out at restaurants and loved having it at friend’s houses, but making it on own?? That was a no-go! That was until I had a homemade version and saw that it really ...

Grilled Chicken Breast with Mango Salsa

By Karen Tayeh, Nutritionist

Since diabetes, whether its gestational, Type I or Type II, involves lowering carb intake and increasing healthy lean protein and healthy fats, this meal does it all! One serving of this chicken dish equals less than 15g of carbohydrate (most of i...

Vegan “Meatballs” (Gluten-Free, Low-Carb)

If you’re looking for an easy, plant based dinner this recipe is for you! We’re slowly starting to add more plant based recipes into our dinner rotation over here. I’m much better at adding plant based breakfasts or lunches into our weekly meal...

100% SATISFACTION GUARANTEE

30-day money back guarantee. No questions asked.

Send this to friend