Shrimp and Spinach Spaghetti Squash in Almond Sauce

Name: Shrimp and Spinach Spaghetti Squash in Almond Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb precooked baby shrimp; 2 cup thawed chopped spinach; 1 large spaghetti squash; 2 tbsp almond butter; 2 small lime juice; 1 tbsp rice vinegar; 1 1/2 tbsp soy sauce; 2 1/2 tbsp sriracha; 1 tbsp honey; 1 tsp sesame oil; 3 tbsp melted coconut oil; 2 tsp fresh graded ginger; 2 clove garlic minced; 2 pinch salt

Servings: persons

1 lb precooked baby shrimp
2 cup thawed chopped spinach
1 large spaghetti squash
2 tbsp almond butter
2 small lime juice
1 tbsp rice vinegar
1 1/2 tbsp soy sauce
2 1/2 tbsp sriracha
1 tbsp honey
1 tsp sesame oil
3 tbsp melted coconut oil
2 tsp fresh graded ginger
2 clove garlic minced
2 pinch salt

1
Preheat oven to 400.
2
Cut squash open in half and place on a baking pan flesh side up.
3
Roast in oven for about 30-25 minutes.
4
For sauce, in a small bowl combine all ingredients except for the shrimp and spinach and whisk together to blend ingredients well.
5
Then, melt some coconut oil in a medium skillet and heat baby shrimp and spinach together.
6
You can mix in some sriracha and a dash of salt to bring more flavor out.
7
Cook till steamy.
8
Once spaghetti squash is done, remove the seeds and stringy flesh.
9
With a fork, scrape the squash from top to bottom.
10
Squash should be coming out looking like spaghetti.
11
Place squash flesh in a bowl and add shrimp and spinach mixture along with almond sauce.
12
Toss to coat all ingredients well.
13
Ready to eat!

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb precooked baby shrimp, 2 cup thawed chopped spinach, 1 large spaghetti squash, 2 tbsp almond butter, and more.

Yes, Shrimp and Spinach Spaghetti Squash in Almond Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!