Cajun Shrimp Spaghetti Squash
A creamy cajun shrimp and spaghetti squash dinner. Easy prep, minimal ingredients and full-flavor for this keto and low-carb dinner deliciousness!
- 2 spaghetti squash
- 8 oz cream cheese
- 3/4 lb shrimp, uncooked, deveined, & chopped
- 2 tbsp Tony's Creole Seasoning
- 1 tsp salt and pepper, to taste
- 1/2 cup parmesan cheese
Preheat oven to 380ºF. Prepare your pan with just enough water (about a quarter of an inch) and place the flat part of the squash halves down flat onto the pan. Bake halves at for about 35 minutes or until tender. Remove and set aside.
Warm 8 oz. (one brick) cream cheese in the microwave for 30 seconds. Mix together the warm cream cheese, chopped shrimp, and 2 tablespoons of Tony's creole seasoning. Set aside.
With a fork, "rake" from top to bottom of the inner section of each half of squash, add in cream cheese mixture and top with parmesan cheese. Bake an additional 8-10 minutes, until cheese and shrimp is baked well.
Calories: 414kcal | Carbohydrates: 7g | Protein: 33g | Fat: 27.7g | Saturated Fat: 17g | Cholesterol: 261mg | Sodium: 803mg | Fiber: 0.1g