I am the worst photographer ever! But these were delicious!
These Spaghetti squash “bowls” or “boats” are easy to make, but a bit time consuming because Spaghetti squash takes a bit to prep.
You’re going to want to start by poking some holes into your squash with a fork and then microwaving it for at least 3-5 minutes. Be careful once you’re finished microwaving, the squash will be quite hot. Once the squash is cool enough to touch, it’ll be soft enough to cut in half easily. This also works on other squashes and helps with peeling as well.
Once your spaghetti squash is halved, scoop out the seeds, drizzle with olive oil and place cut side down on a baking sheet. You’ll want to bake it for roughly 40 minutes at 400°. When it’s done baking, you can make the “spaghetti noodles” by scraping the tongs of a fork against the flesh of the squash.
I scooped the “noodles” out of the squash and put them into a bowl. I then added the basil pesto sauce and mixed it with the noodles. I also threw in the cooked shrimp and mixed the filling all together. Then I scooped the filling back into each half of the squash. I topped the filling with grated Mozzarella, as that was what I had on hand, and put it back in the oven to melt the cheese for 10 minutes.
While I did have a recipe to follow, a lot of this particular meal, I did off of the top of my head as I had made it before. I will include the link to the Pinterest recipe here Parmesan Pesto Spaghetti Squash with Shrimp use as needed.
I also didn’t make my Basil Pesto sauce from scratch but used some of this store bought pesto.