Recipe: Pesto Spaghetti Squash with Shrimp Scampi and Edamame

A Low Carbohydrate Pasta Night!

INGREDIENTS:

Yield: 12 servings (1 serving = 1 cup)

Ingredients:

1 medium spaghetti squash

2 cups of edamame, shelled 

Shrimp Scampi:

·       1 lb of raw shrimp, peeled

·       1 Tablespoon of olive oil

·       4 garlic cloves, minced

·       2 shallots, minced

·       ½ cup of low sodium chicken broth

·       ½ cup of dry white wine

·       ¼ cup of lemon juice

·       ¼ tsp of black pepper

Heart Healthy Walnut Pesto:

·       2 oz of fresh basil leaves

·       1/2 of walnut halves

·       1/8 cup of olive oil

·       3 garlic cloves

DIRECTIONS:

Spaghetti Squash Prep:

Pre-heat oven to 350º F. Cut the spaghetti squash in half (either cook the squash with the seeds or scoop them out). In a baking pan, place the squash halves with the flesh facing down and add 1/4 inch of water in the pan. Bake for 45-60 minutes. Remove the spaghetti squash from the oven, flip halves over and let them cool for 10 minutes. Grab a fork and fork out the spaghetti!

Shrimp Scampi and Edamame Prep:

In a saucepan, add the olive oil, garlic, and shallots and cook on medium heat until the shallots are translucent. Add the remaining shrimp scampi ingredients and edamame to the saucepan. Cook the shrimp scampi and edamame mixture until the shrimp are white and light pink in color.

Heart Healthy Walnut Pesto Prep:

Place all pesto ingredients into a food processor and blend pesto until a spreadable consistency.

Assemble Your Pasta Dish:

Mix together the spaghetti squash, shrimp scampi, edamame, and pesto and serve immediately.

Nutrition Information Per Serving:

Food weight: 2.0, Calories: 186 kcal, Fat: 9 g, Cholesterol: 57 mg, Carbohydrate: 13 g, Dietary Fiber: 4 g, Protein: 13 g, Sodium: 229 mg