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+ servings

Avocado Pesto Spaghetti Squash

Course Main Course
Cuisine American
Keyword avocado, gluten-free, pesto, Shrimp, spaghetti squash
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 370kcal


  • 1 medium Spaghetti Squash
  • 1 medium avocado
  • 1/2 cup basil, fresh
  • 2 teaspoon lemon juice
  • 3 clove garlic
  • 1/4 cup Parmesan cheese, shredded
  • 1/8 cup walnuts, chopped
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 pound shrimp, peeled and deveined
  • 1 cup cherry tomatoes
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • Using a small, sharp knife, carefully pierce the skin of the spaghetti squash every few inches. Place whole squash on a microwave safe dish and microwave for 5 minutes. Rotate and cook for 5 more minutes. Repeat once or twice more, or until the skin is easily pierced with a fork.
  • Meanwhile, make the pesto: add avocado, basil, lemon juice, garlic, parmesan, walnuts, salt, and olive oil to a food processor. Pulse until a smooth paste forms.
  • Saute shrimp and cut tomatoes on medium-high heat, or until heated through. Season with salt and pepper to taste.
  • Once fully cooked, use a large knife to cut the spaghetti squash in half, from stem to bottom. Carefully scrape out seeds and discard. Using a spoon, scrape the "noodles" out of the skin and place in a bowl. Add the pesto sauce and mix until spaghetti squash noodles are well coated.
  • Serve Shrimp and tomatoes over pesto spaghetti squash. Garnish with extra parmesan if desired.


Calories: 370kcal | Carbohydrates: 23g | Protein: 32g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 192mg | Sodium: 637mg | Fiber: 8g | Sugar: 8g