Easy Shrimp + Broccoli Spaghetti Squash Alfredo
Ingredients
The main dish
-
1
whole
spaghetti squash
-
4
cups
broccoli florets
-
2
tbsp
avocado oil
-
1
lb
shrimp, peeled and deveined
-
1
tsp
chili powder
-
½
tsp
oregano
-
½
tsp
sea salt
-
½
tsp
ground pepper
-
1½
cups
creamy Vegan alfredo sauce
For the Creamy Vegan Alfredo Sauce
-
1
cup
water
-
1
whole
lemon, juice of
-
2
cups
raw cashews
-
2
tbsp
nutritional yeast
-
1
tsp
garlic powder
-
1
tsp
ground pepper
-
½
tsp
sea salt
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the spaghetti squash in half lengthwise and place it open face down on the lined baking sheet. Bake for 25 minutes until tender.
- While the squash bakes, prepare the alfredo sauce by blending all sauce ingredients in a blender until smooth and creamy.
- On another baking sheet, spread the broccoli florets, drizzle with 1 tablespoon of avocado oil, and season with salt and pepper. Bake the broccoli when the squash has about 10-15 minutes left.
- Pat the shrimp dry and season with chili powder, oregano, salt, and pepper.
- Once the squash is done, remove both the squash and broccoli from the oven. Flip the squash over to cool slightly.
- Heat a skillet over medium heat, add 1 tablespoon of avocado oil, and cook the shrimp for 2-3 minutes on each side until pink and cooked through.
- Scoop the spaghetti squash out of its skin, mix with the shrimp and broccoli, and drizzle with the alfredo sauce before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
150mg
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