Shrimp Spaghetti Squash




  • 1 Spaghetti Squash
  • 1 tbsp. of Olive Oil
  • 4 Cloves Garlic, minced
  • 1 Tomato, chopped
  • Few Basil Leaves, chopped
  • Salt and Pepper
  • ½ Onion, chopped
  • ½ cup Pre-cooked Shrimp



1. Using a sharp paring knife, carefully poke holes in  the spaghetti squash in a few places (about 6 slashes is good). Microwave on high for 10-12 minutes, turning/rotating the squash halfway during cooking.

2. Using a cloth to remove the squash from the microwave (the squash will be extremely hot). Let squash cool for a few minutes before handling. Carefully use a chef's knife to cut the squash in half, lengthwise. Remove and discard the seeds. Use two fork to scrape out the strands into a bowl. Discard the skin.

3. Heat a large saute pan over medium heat with the olive oil. Add in the garlic and cook for 1 minute. Add in the tomatoes, onions and basil and cook for 2 minutes. Add in shrimp and stir for another two minutes. Turn heat to medium-high and add in the spaghetti squash and toss. Season with salt and pepper Taste the squash - adjust seasoning. I usually like my food spicy so I would add in cayenne pepper.

4. Enjoy!