Sauteed Shrimp with Spinach, Tomatoes, and Spaghetti Squash

My sauteed shrimp with spinach, tomatoes, and spaghetti squash is a great meal to prepare together with your kids, friends, or spouse. The beautiful colors and flavors make this a perfect lunch or dinner!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 307 Calories

Ingredients

• 1 teaspoon lemon zest
• ½ teaspoon ground black pepper
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• ¾ cup chicken broth
• 1 tablespoon chopped fresh parsley
• 1 teaspoon sea salt
• 1 pound large shrimp, peeled and deveined
• 1 cup cherry tomatoes
• 3 cups fresh spinach
• 2 tablespoons olive oil, or to taste, divided
• 1 large spaghetti squash, halved and seeded, or to taste

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Brush 1 tablespoon olive oil over spaghetti squash halves. Place on a baking sheet.

Step 2

Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.

Step 3

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook spinach until mostly wilted, about 2 minutes. Add garlic; cook for 30 seconds. Add shrimp and tomatoes; cook and stir until shrimp is almost opaque throughout, about 4 minutes. Season with salt and pepper. Add parsley; toss to combine. Pour in chicken broth; cook until heated through, 4 to 5 minutes. Add the spaghetti squash strands; mix in lemon juice and zest.