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Keto Spaghetti Squash & Shrimp Bake

Keto Spaghetti Squash & Shrimp Bake

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Picking a low-carb diet doesn’t mean that you need to overlook the food. This keto spaghetti squash and shrimp bake is the best illustration of that.

Each of the buttery, hot and delicious tastes of garlic shrimp scampi are paired with tender spaghetti skillet — ideal for a wholesome, low-fat dinner. It is also possible to substitute with zucchini noodles. This fantastic dish is a guest recipe out of One

Keto Spaghetti Squash & Shrimp Bake

Inspired by shrimp scampi spaghetti, this low carb and keto bake or casserole dish employs pre-cooked spaghetti skillet rather than pasta to cut back on carbs and include extra nutrients also (bonus!). Spaghetti squash is a great starchy vegetable option for all those after a keto or low-fat diet and if available, it is an enjoyable skillet to cook and use rather than wheat or spaghetti.

There are two elements for this recipe:

  1. Roast or bake the skillet for 40-45 minutes (this may be done beforehand ) and pull on the strand of spaghetti-like fibers using a fork.
  2. Pre-cooked spaghetti squash strands are subsequently employed as a foundation with this particular low carb casserole dish. Garlic prawns and Parmesan are sprinkled on top and there’s a little bit of melted butter to include in these satiating fats. What’s baked for the next time, but that just takes 10-15 minutes since the prawns do not require much cooking time.

Here’s the complete recipe out of Charlotte’s cookbook, please also have a look at my review beneath the recipe since it is a fantastic addition to anyone’s kitchen bookshelf (not only keto followers!). I shared my favorite recipes too.

Low-carb and keto spaghetti squash and garlic shrimp inhale Parmesan. This dish is excellent for lunch or dinner and you’re able to make the spaghetti skillet beforehand to put away in the refrigerator for a few days.

  • medium skillet
  • 2 tablespoons (30 ml) avocado oil or olive oil
  • 1 pound (455 g) big shrimp/prawns from the shell
  • 1⁄4 teaspoon black pepper
  • 1⁄2 tsp lemon zest, also lemon wedges to serve
  • 2 tablespoons (30 ml) lemon juice
  • 2 tsp garlic, finely minced
  • Scrub the inside of each half the skillet with the avocado and put the halves at a deep, oven-safe 12-inch (30-cm) skillet or a 9 x –inch (23 x 18–cm) casserole dish.Roast the squash for 40 to 45 minutes, or until it is fork-tender.
  • Use a fork to pull the strands of noodles from the skillet rind. Scatter the skillet on the bottom of the skillet or a casserole dish and place it apart.
  • To prepare the shrimp, peel, devein and butterfly the shrimp, leaving on the tail. Toss the beans with the pepper, salt, and lemon zest. Place it aside.
  • To prepare the butter sauce, then add the gheelemon juice, crushed red pepper flakes, and garlic into a small bowl. Whisk to blend.
  • To prepare the crust, then throw together the Parmesan cheese and the parsley. Place it aside.
    Arrange the shrimp on top of the skillet in one layer, cut side down with the tail pointing up, and toward the middle of the dish. Pour the skillet throughout the shrimp. Transfer the skillet into the oven and simmer for 15 minutes, or until the shrimp is pink and cooked through.
    Remove the dish in the oven and then turn the oven to broil. Scatter the Parmesan cheese and skillet in addition to the shrimp and then return the dish into the oven. Broil for 2-3 minutes to melt the cheese. Allow the dish rest for 5 minutes prior to serving.

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