Fall Recipes

Tomato Spaghetti Squash with Feta & Shrimp


To mark the first day of autumn I thought I would post my Tomato Basil Spaghetti Squash with Feta & Shrimp! This dish is perfect for chilly nights & makes tons for leftovers to take to work.

Pre heat oven to 375 degrees:

What You’ll Need:

1 large spaghetti squash

1 lb of wild shrimp

1 jar of organic pasta sauce ( i love this one because the sugar is low and no fakey ingredients)


1/2 cup of full fat feta cheese

handful of fresh chopped basil

salt and pepper

What to do:

  1. Begin by cutting the spaghetti squash in to 2 halves ( takes muscles)
  2. Scoop out all of the inner seeds with a tablespoon
  3. Grease up the inside of the squash halves with coconut oil and season with salt and pepper
  4. Place the squash halves face down* on a baking sheet and place in the oven let cook for 35-40 mins
  5. While this is baking, throw the shrimp in a pan with some coconut oil and cook until just done
  6. When you pull the squash out of the oven gently peel back with a fork ( it will look like spaghetti)


7. Take the spaghetti squash strands and scoop them out of the halves, placing in a large bowl

8. Pour the pasta sauce on top of the squash with 1/4 cup of feta

9. Next add in the shrimp and chopped up basil mixing until all is incorporated together

10. Enjoy this fresh twist on pasta .. guilt free 😉

2 thoughts on “Tomato Spaghetti Squash with Feta & Shrimp

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