Ingredients

The following ingredients have 4 Servings
  • 6 pounds spaghetti squash (2 large spaghetti squash)
  • 4 ounces cream cheese
  • 1.5 cups heavy cream (or milk)
  • 4 tablespoons butter
  • 1/2 cup parmesan cheese
  • 16 oz shrimp (peeled and deveined)
  • 10 ounce broccoli (Steamed - You can use the frozen steam in a bag)
  • 1 tablespoon garlic powder

Instruction

  • 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.