Low Carb Creamed Shrimp & Spaghetti Squash. One of the things I like about spaghetti squash (and there are many) is its versatility so here is another recipe using it. Here is another Creamed Chicken & Spaghetti Squash Bake and another Spaghetti Squash Carbonara and another Spaghetti Squash Pastitsio and another Stuffed Red Peppers I hope at least one of these trips your trigger. This meal is about all you need with the exception of a salad and maybe a very small dessert.
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- 1 Large Spaghetti Squash
- 1½ Pounds Bay Shrimp (The Small, Already Cooked Ones)
- ½ Medium Onion Chopped
- 2 T Butter
- 1 Lb Sautéed Mushrooms
- 2 T Butter
- ½ C White Wine
- 1½ C Heavy Cream
- ¼ C Chopped Green Onion Tops
- 4 Oz Mozzarella Cheese (Or Cheese Of Choice)
- 2 T Lemon Juice
- 2 t Chicken Base
- 1 t Crushed Garlic (This May Easily Be Omitted)
- ½ t Red Pepper Flakes
- ½ C Parmesan Cheese
- Salt & Pepper As Needed
- Bake spaghetti squash, cut in half widthwise, scoop out seeds, and with a fork pull out spaghetti strands. Set aside.
- Sauté onion in butter. Set aside.
- Saute mushrooms in butter, add back onions, add garlic and wine & reduce by half.
- Add heavy cream, lemon juice, pepper flakes, chicken base and reduce slightly.
- Add shrimp & green onions.
- Reheat squash.
- Plate hot squash, quickly sprinkle cheese, evenly distribute shrimp mixture over cheese, & sprinkle Parmesan on top.
- 6 Servings
- 521 Calories, 15.9g Protein, 42.6g Fat, 17.7g Carbs, 3.4g Fiber, 14.3g Net Carbs
- 8 Servings
- 466 Calories, 11.7g Protein, 40.7g Fat, 13.3g Carbs, 2.6g Fiber, 10.7g Net Carbs
- I’m thinking a bit of bacon and/or fresh basil might be good in this as well.
- This can also be made as a casserole which for a larger family may be easier.
- Pulled chicken may be subbed for shrimp.