15 mins

Creamy lemon-basil spaghetti squash with shrimp

Lunch

Four servings

Nutrition info

• 2 spaghetti squashes
• 2 lemons
• 1 avocado
• ¾ cup fresh basil
• ½ tsp dried oregano
• ¼ cup olive oil
• 1 ½ lbs precooked shrimp meat

Directions

• Step 1

  Slice spaghetti squash in half, scrape out seeds and sprinkle with salt and pepper. Microwave 8 to 12 min, stirring and rotating at the 5 minute mark. Scrape the “noodles” out of the skin with a fork. (This step can be done ahead, with the squash stored in an airtight container in the fridge overnight.)

  In this recipe

  • 2 spaghetti squashes
• Step 2

  Meanwhile, zest and juice lemon. Peel avocado.

  In this recipe

  • 2 lemons
  • 1 avocado
• Step 3

  Combine avocado, basil, 4 tsp lemon zest, 6 tbsp lemon juice, dried oregano and olive oil in a food processor or blender. (Alternatively, mash in a bowl with a fork.) Blend until smooth, adding a little water if needed to achieve a sauce-like consistency. Season with salt or lemon juice to taste.

  In this recipe

  • 2 lemons
  • 1 avocado
  • ¾ cup fresh basil
  • ½ tsp dried oregano
  • ¼ cup olive oil
• Step 4

  Top spaghetti squash with shrimp. Spoon sauce over and toss to coat. Enjoy!

  In this recipe

  • 2 spaghetti squashes
  • 1 ½ lbs precooked shrimp meat