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Pesto Spaghetti Squash with Grilled Shrimp and Asparagus Recipe

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4.3 from 51 reviews

This vibrant Pesto Spaghetti Squash with Grilled Shrimp and Asparagus is a healthy, flavorful dish that combines the lightness of roasted spaghetti squash with the zest of lemon-marinated shrimp and grilled asparagus. Tossed with fresh pesto and Parmesan, and topped with juicy cherry tomatoes, it’s perfect for a nutritious lunch or dinner.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Spaghetti Squash

  • 1 spaghetti squash
  • 2 tbsp butter, divided
  • 3 tsp salt, divided (1 tsp separated)

Shrimp Marinade

  • 1 lb shrimp
  • 4 tbsp olive oil, divided
  • Juice of 1 lemon
  • 2 tsp ground black pepper, divided (1 tsp separated)

Grilled Vegetables

  • 1/2 lb asparagus, trimmed

Finishing Touches

  • 1 tbsp pesto
  • 1/4 cup fresh Parmesan cheese, grated
  • 1/2 cup cherry tomatoes, sliced

Instructions

  1. Prepare the Spaghetti Squash: Preheat your oven to 425°F (220°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Use a fork to poke holes into the flesh to help it cook evenly. Season the inside of each half with 1 tsp salt and add 1 tbsp butter to each. Place squash halves cut side down on a baking sheet and bake for about 40 minutes, or until the flesh is fork-tender.
  2. Marinate the Shrimp: While the squash is baking, combine 4 tbsp olive oil, lemon juice, 1 tsp salt, and 1 tsp pepper in a resealable bag with the shrimp. Seal and refrigerate for about 10 minutes to allow flavors to infuse.
  3. Grill Shrimp and Asparagus: Preheat the oven’s broiler or use a grill pan set on high heat. Toss the asparagus with 1 tbsp olive oil, salt, and pepper. Place the shrimp and asparagus on a baking sheet or grill and cook for about 10 minutes, turning halfway through, until shrimp are opaque and asparagus is tender-crisp.
  4. Scoop and Toss the Squash: When the squash is done, let it cool slightly. Use a fork to shred the flesh into spaghetti-like strands and transfer to a large bowl. Add 1 tbsp pesto and 1/4 cup grated Parmesan cheese, then toss gently until combined and coated.
  5. Assemble and Serve: Chop the grilled shrimp and asparagus into bite-sized pieces. Top the pesto spaghetti squash with the shrimp, asparagus, and sliced cherry tomatoes. Serve immediately and enjoy!

Notes

  • You can substitute shrimp with chicken or tofu for a different protein option.
  • For a spicier flavor, add red pepper flakes to the shrimp marinade.
  • Use fresh pesto for the best taste or store-bought pesto if in a hurry.
  • If you don’t have a broiler or grill pan, you can sauté shrimp and asparagus in a skillet over medium heat.
  • To save time, prepare shrimp and asparagus while the spaghetti squash is baking.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://flavorhug.com/pesto-spaghetti-squash-with-grilled-shrimp-and-asparagus-recipe/