15 minsLunch

Creamy lemon-basil spaghetti squash with shrimp

Makes: four servings
Makes: four servings


  • 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


  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.)

  2. Meanwhile, zest and juice lemon. Peel avocado.

  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.

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