Am I the only one that stalks the grocery stores for spaghetti squash at the end of summer, until it’s officially in season?

And as soon as it was there & ready for me in Trader Joe’s-  I grabbed three!  Tell me I’m not crazy.

 
Fall is my favorite for many reasons, but spaghetti squash has got to be one reason at the top of my list.  It’s so versatile, bulks up any dish, and kills any pasta cravings in a flash!

 
I’m all about adding all the veggies to my meals, especially at 34 weeks pregnant as I’m trying to get in all the nutrients possible.
 
So a bowl of yumminess that gives me pasta vibes but gives my body fiber, Vitamin C, potassium, & more?  Sign me up!
 
 
I topped this dish off with a deliciously simple skillet shrimp scampi, that is also loaded with veggies!
 
Garlic, kale, sun dried tomatoes, and bell peppers- oh my!  The flavors combine for something fresh, Italian, and delicious- and they simmer with the juicy wild shrimp in the most amazing light & creamy “scampi” sauce.
 
I use ghee in place of butter because I love the flavor & texture so much, and pair it with plenty of EVOO and some coconut milk for creaminess.
 
 
The end result is a quick and easy weeknight meal that makes some pretty awesome leftovers, too!
 
Get your “pasta” on with this low carb, Paleo-friendly, and nutrient dense dish.  It’s easy, but boy is it tasty!
 

Print Recipe

Sun Dried Tomato Shrimp Scampi “Pasta” | PALEO, Whole30

Servings: 6
Calories: 298kcal

Ingredients

  • 1 spaghetti squash
  • 1 lb wild shrimp peeled & deveined
  • 1 red bell pepper sliced thin & roughly chopped
  • 3-4 tsp minced garlic
  • 1 1/2 cups kale chopped
  • 1/4 cup sun dried tomatoes julienned
  • 2 tbsp ghee
  • 4 tbsp extra virgin olive oil, divided
  • 1/2 cup coconut milk
  • 1 tsp Italian herb blend
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • pinch salt and pepper to taste

Instructions

  • Preheat the oven to 400ºF.  Line a baking dish with parchment paper for easy cleanup, and set aside.
  • Cut the spaghetti squash in half through the length, and scoop out the seeds.  Place the squash cut side down on the lined baking dish, and transfer to the oven.  Roast for 40 minutes or until tender.
  • In a large skillet over medium heat, warm 1 Tbsp of olive oil.  Add the bell pepper, garlic, sun dried tomatoes, and kale, and sauté for a few minutes to soften.
  • Add the shrimp, sautéing for 2-3 minutes to begin cooking.
  • Stir in the coconut milk, ghee, remaining olive oil, and spices.  Simmer until the sauce is slightly thickened and the shrimp is cooked through, about 5 minutes.
  • Serve over the roasted spaghetti squash- you can serve in the actual squash as "boats" or scoop the strands out and serve in a bowl.  Enjoy!

Notes

  • The combination of olive oil & ghee is what gives this a “scampi” flair to me that I love.  If you don’t want to use ghee, you can substitute grass fed butter in its place or use only olive oil- but the flavor will be different.
  • You can also substitute the shrimp for chicken cut into bite sized pieces!
  • Don’t like coconut?  Don’t worry!  You won’t taste the coconut milk in this recipe, it just adds a wonderful creamy texture to the sauce.

Nutrition

Calories: 298kcal | Carbohydrates: 18g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 203mg | Sodium: 648mg | Potassium: 527mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2527IU | Vitamin C: 54mg | Calcium: 185mg | Iron: 3mg
Filed   one dish meals, seafood, Whole 30