Side Dish

Shrimp Alfredo Spaghetti Squash is for Side Dish.

Shrimp Alfredo Spaghetti Squash takes 5 minutes to prepare.

Shrimp Alfredo Spaghetti Squash takes 60 minutes to cook.

Shrimp Alfredo Spaghetti Squash makes 6 servings.

The ingredients for Shrimp Alfredo Spaghetti Squash are:

1 small Spaghetti Squash (about 3 pounds), baked, drained.
7 ounces of cooked, peeled salad shrimp or all purpose shrimp, rinsed and cleaned if needed.
2 packets of McCormic Garlic Alfredo Sauce Mix
1/2 Stick of margarine (about 1/4 cup)
2 cups 2% milk
3 cloves garlic minced or pressed.
1/4 cup grated parmasean cheese, (I use reduced fat).

Here is how you make Shrimp Alfredo Spaghetti Squash:

Cut spaghetti squash in half lenghtwise and remove seeds. Place in baking dish with about 1 inch of water, cover and bake at 375 for 1 hour. When squash is nearly done, melt margarine in small sauce pan. Add garlic, alfredo sauce mix, and milk (slowly), stirring well to prevent lumping. Stir in salad shrimp and bring to boiling stirring constantly, reduce heat and continue cooking per packet directions. Until thickened. (If the sauce remains too thin, mix 4 tbs flour with small amount of milk,, and stirr into sauce to thicken.) Remove from heat and stir in parmasean cheese. When Spaghetti squash is tender, remove from oven and drain visible moisture. Rake inside with fork to form strands resembling spaghetti, and transfer to strainer to drain over a bowl, until only the rind remains. DIscard rind.Serve 1/4 cup alfredo sauce mixture over 1 cup spaghetti squash. Delish!Serving Size: Makes 6 1 cup servings of squash and 6 1/2 cup servings of sauceNumber of Servings: 6Recipe submitted by SparkPeople user RABONN45.

The nutritional information for Shrimp Alfredo Spaghetti Squash is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 197.5

• Total Fat: 9.3 g
• Cholesterol: 81.0 mg
• Sodium: 578.3 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 2.4 g
• Protein: 13.3 g

The dietary needs meet for Shrimp Alfredo Spaghetti Squash is Low Carb