Spaghetti Squash Shrimp Alfredo

Everyday Andrew and I try to eat better, more real foods.  We’ve been incorporating more ways to eat less processed foods and more fruits and vegetables.  I’ll be the first to admit that this is not the easiest thing, especially for Andrew.  I’m a lot more open-minded, but he struggles.  Being someone that is already extremely picky with his food, he just can’t wrap his head around things.  One of those things, was this Spaghetti Squash Shrimp Alfredo.

I’ll be honest, looking at it, you aren’t really sure what to think, especially when someone presents it as alfredo. I mean, alfredo is white, this looks more like polenta.  Even I was a bit nervous to try it, but hey, that’s the joy of trying new foods right?

Luckily, this actually tastes really good!

We’ve been eating spaghetti squash for awhile now.  It’s so easy to make.  While it takes long to cook than traditional pasta, it’s just as easy.  And on top of the easiness, it’s more nutritional!

Ingredients: 
1 spaghetti squash, organic perfered
1/2 tsp freshly ground black pepper
1 tbsp olive oil
2 tablespoons unsalted butter, organic
1 cup heavy whipping cream, organic
1 cup Parmesan cheese
1/2lb pre-cooked shrimp, wild caught

Directions:
Preheat oven to 450 degrees.  Slice spaghetti squash in half.  Cover with olive oil and sprinkle black pepper across.  Place flesh side down on baking sheet.  Bake for 45 minutes.  Using a fork, remove all flesh from skin.

In a large saucepan, melt butter over medium heat.  Add heavy cream and stir to combine. Stir in Parmesan cheese.  Add shrimp and cooked squash, gently stir until very well combined.  Serve immediately.  Store leftovers in fridge and eat within 3 days.

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