Cheesy Broccoli & Shrimp Stuffed Spaghetti Squash

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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. 

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