Spaghetti Squash Alfredo with shrimp and broccoli
Spaghetti Squash Alfredo with shrimp and broccoli is a low carb comfort food, the whole family will love!
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2 large spaghetti squash
peeled and deveined
Steamed - You can use the frozen steam in a bag
Preheat oven to 375 degrees.
Cut squash in half and scoop out the seeds with a spoon.
Lay skin side down on a rimmed sheet pan that is lined with aluminum foil.
Bake for 35-40 mins or until softened. When the squash is cooked Scrape the flesh with a fork to create noodles
While the squash is cooking Place your shrimp on a foil-lined sheet pan. Drizzle the shrimp with olive oil and bake for 6-7 minutes until the shrimp are fully pink.
Cook your broccoli.
Place a large skillet over medium heat and add cream cheese and butter. Let melt and stir with a whisk (it will be clumpy), then add in milk and bring to a boil.
Once boiling add garlic powder and parmesan cheese. turn heat down to medium-low and add in shrimp and broccoli and stir well. Add salt and pepper to taste and stir well.
Then add your squash in and stir so everything is coated well with sauce. Let sit on low heat for about 5 minutes to get all the flavors mixed well and the sauce to thicken a little bit.
Sprinkle parsley on top.
You can use milk or heavy cream with this recipe. Milk will give this recipe a higher carb count.