- 1 pound shrimp
- 2 cloves minced garlic
- 1/2 cup greek yogurt (full fat)
- 1/2 cup unsweetened almond milk
- 1/4 cup shaved parmesan cheese
- 1 tablespoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 lemon juice
- 1 spaghetti squash (Medium)
- 1 tablespoon olive oil
PER SERVING *
|Calories250Calories from Fat80|
|% DAILY VALUE*|
|Calories from Fat80|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
TR Rickey 23 Oct 2017
Good, but I used ricotta instead of yogurt and skipped the salt and garlic powder...added more fresh garlic
Linda M. 25 May 2017
Tasty. I would a bit more garlic next time as we really like garlicky flavour. Great recipe for a low carb diet.
Whitney E. 16 Feb 2017
Enjoyed eating this. I do suggest looking up how to cook spaghetti squash. Instead of following the connected instructions. It was my first time making spaghetti squash. And the directions were not sufficient for me.
Allyscia Stein S. 9 Feb 2017
I think I overcooked my spaghetti squash a little but the sauce and the combination of flavours was AMAZING. Definitely a keeper. This was my first time using spaghetti squash like you would pasta. Turned out great!
Tiffany S. 30 Sep 2016
This was my first time working with spaghetti squash. It definitely didn't come out perfectly but the flavors were great.
Marnie Andersen 5 Jul 2016
It was very good. I think I undercooked the squash, but I will definitely cook it again! My husband was impressed with the taste. The parmesan cheese didn't melt really easily so I ended up putting the sauce in the blender to smooth it out.