Low-Carb Spaghetti Squash with Pesto and Shrimp

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light, satisfying alternative to pasta, featuring roasted spaghetti squash tossed with garlic-herb pesto and succulent shrimp. This Italian-inspired low-carb recipe (gluten free), ready in about 55 minutes, pairs spaghetti squash, shrimp, pesto for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 4 Italian cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place spaghetti squash halves, cut-side up, on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast 30 minutes until tender and golden. Scrape flesh with a fork to create 'noodles'.
  2. Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Add shrimp and 1 tsp garlic. Cook 3-4 minutes until pink and opaque. Remove shrimp and set aside.
  3. Step 3: In the same skillet, add pesto, remaining 1 tsp garlic, lemon zest, and 1 tbsp lemon juice. Stir to combine. Add spaghetti squash noodles and toss to coat. Return shrimp to the skillet. Sprinkle with basil and parmesan. Toss gently and serve.

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