Updated: May 24, 2021
I love this dish!! It‘s so quick and easy to make. The Cajun Alfredo sauce has a nice kick with a cheesy finish. And who doesn’t love green onions?
1 Spaghetti squash (yielding 2.5 cups once cooked - 5 greens)
1 lb raw peeled shrimp (7 oz per serving once cooked - 2 leanest)
1/2 cup Raos Alfredo sauce (4 healthy fats)
1/2 cup chopped green onions (1 green)
Cooking spray (1 condiment)
2 tsp Cajun seasoning (4 condiments)
Dash of salt and pepper (1/2 condiment) 2 tbsp chicken broth (1/2 condiment)
Preheat oven to 400.
Halve spaghetti squash long-ways and scoop out the seeds. Spray with cooking spray, sprinkle with salt and pepper, place open side down on cooking sheet, poke a few holes with fork.
Roast spaghetti squash for 40 minutes.
Meanwhile, heat medium nonstick pan on medium heat.
Spray shrimp and season with Cajun seasoning.
Cook shrimp on pan for 3 minutes, flip, cook for another 1-2 minutes until pink.
Remove shrimp from pan and glaze the pan with chicken broth. Add light greens of the green onions and sauté.
Turn heat to low and stir in Alfredo seasoning until heated through.
Once spaghetti squash is roasted, let cool and then scoop out with a fork.
Mix sauce in with spaghetti squash.
Top with shrimp & darks of green onions and enjoy!