Spaghetti Squash Seafood Alfredo

Not low-fat, but low-carb and full of protein and nutrients. A 'treat' meal. May top with an additional sprinkle of grated Parmesan cheese and parsley. I prefer Himalayan salt.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 550 Calories

Ingredients

• 2 cups half-and-half
• 1 teaspoon salt, or to taste
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 tablespoons paprika
• ⅛ cup chopped fresh parsley
• 1 cup chopped shiitake mushrooms
• 1 teaspoon freshly ground black pepper, or to taste
• 2 spaghetti squash, halved and seeded
• 1 ½ cups finely grated Parmesan cheese
• 4 tablespoons avocado oil, divided
• ½ cup butter (such as Kerrygold®)
• 3 cups fresh prawns

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Brush squash halves with 1 tablespoon avocado oil and season with salt and pepper. Place face-down on a baking sheet.

Step 3

Bake in the preheated oven until tender, 35 to 40 minutes.

Step 4

Meanwhile, melt butter in a saucepan over medium heat. Stir in half-and-half, paprika, salt, and pepper. Heat slowly to a light boil, about 4 minutes. Add Parmesan cheese and stir until blended, about 1 minute. Remove sauce from heat.

Step 5

Heat remaining avocado oil in a skillet over medium heat. Add prawns, mushrooms, and garlic. Cook until prawns are nearly opaque, 3 to 5 minutes. Drain any accumulated liquid and pour sauce over prawns. Stir in parsley and simmer on low heat until fully but not overcooked, 3 to 5 minutes more.

Step 6

Scrape flesh from cooked squash into a serving plate. Top with seafood Alfredo sauce.