Baked Ricotta Spaghetti Squash with Shrimp
This Baked Ricotta Spaghetti Squash with Shrimp is macro friendly, full of flavor, and comes together so easily!
Servings: 4
Calories: 283kcal
Ingredients
- 1 whole medium spaghetti squash cooked and pulled into strands 850 g cooked strands*
- ½ cup part skim ricotta 110 g
- ¾ cup jarred bruschetta 180 g*
- 2 frozen cubes of garlic or two cloves, minced
- 3 cups frozen spinach or fresh, chopped (260 g)
- Kosher salt and pepper to taste
- 2 ½ cups raw shrimp tails removed (370 g)
- 1 cup low-fat cottage cheese 240 g
- Pinch of red pepper flakes if you like heat
- Juice of ½ - 1 whole lemon to taste
- Handful of fresh basil chopped
Instructions
- Cook your spaghetti squash using your preferred method. My favorite method is roasting. But when I’m in a hurry, and especially if it’s going to be mixed in to a dish, I just poke it all over and microwave for about 6-10 minutes total, depending on size, checking and rotating every few minutes. It’s done when the skin has some give. Don’t over cook, al dente is good! Using oven mitts, cut in half and scoop out the seeds before pulling the flesh into strands.
- Pre-heat your oven to 400. Pile your ricotta, jarred bruschetta, and garlic in the middle of a 9x13 baking dish. Surround with chopped spinach (I just used frozen because I had it!) Spray everything with a light mist of olive oil spray and sprinkle with kosher salt and pepper. Bake for 10 minutes.
- Remove the dish from the oven and stir everything together. Add shrimp to the top and bake an additional 10-15 minutes or until shrimp is opaque and done to your liking. Mix in your cottage cheese, red pepper flakes, fresh lemon juice, basil, and the strands of spaghetti squash and combine well. Garnish with extra basil and serve!
Notes
*I used Trader Joe’s Jarred bruschetta which is just 2.5 fat for 2 Tbsp. If you don’t have something similar, you can just use a jarred marinara.
MFP Lillie Eats and Tells Baked ricotta spaghetti squash with Shrimp