Sauteed Shrimp with Spinach, Tomatoes, and Spaghetti Squash

Recipesfull introduces to you: Shrimp Recipes. (Sauteed Shrimp with Spinach, Tomatoes, and Spaghetti Squash). My sauteed shrimp with spinach, tomatoes, and spaghetti squash is a great meal to prepare together with your kids, friends, or spouse. The beautiful colors and flavors make this a perfect lunch or dinner!

Brief

Prep 20 mins

Cook: 40 mins

Total: 1hr

Servings: 4

Yield: 4 servings

Sauteed Shrimp with Spinach, Tomatoes, and Spaghetti Squash

Ingredients

2 tablespoons olive oil

or to taste

divided

1 large spaghetti squash

halved and seeded

or to taste

3 cups fresh spinach

1 clove garlic

minced

1 pound large shrimp

peeled and deveined

1 cup cherry tomatoes

1 teaspoon sea salt

½ teaspoon ground black pepper

1 tablespoon chopped fresh parsley

¾ cup chicken broth

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

Lowcountry Shrimp and Grits

Seafood

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon olive oil over spaghetti squash halves. Place on a baking sheet.

Step 2

Bake squash in the preheated oven until easily pierced with a knife about 30 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.

Step 3

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook spinach until mostly wilted about 2 minutes. Add garlic; cook for 30 seconds. Add shrimp and tomatoes; cook and stir until shrimp is almost opaque throughout about 4 minutes. Season with salt and pepper. Add parsley; toss to combine. Pour in chicken broth; cook until heated through 4 to 5 minutes. Add the spaghetti squash strands; mix in lemon juice and zest.

Nutritional Information

Sauteed Shrimp with Spinach, Tomatoes, and Spaghetti Squash

Servings Per Recipe:4

Calories: 307

% Daily Value *

Protein: 22.7g 45%

Carbohydrates: 35g 11%

Dietary Fiber: 1.1g 4%

Sugars: 0.4g

Fat: 10.6g 16%

Saturated Fat: 1.8g 9%

Cholesterol: 173.5mg 58%

Vitamin A Iu: 2843.3IU 57%

Niacin Equivalents: 7.9mg 61%

Vitamin B6: 0.7mg 41%

Vitamin C: 28.8mg 48%

Folate: 108.8mcg 27%

Calcium: 167.9mg 17%

Iron: 10.3mg 57%

Magnesium: 114.7mg 41%

Potassium: 879.8mg 25%

Sodium: 917.4mg 37%

Thiamin: 0.2mg 22%

Calories From Fat: 95.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.