Skinny Spaghetti Squash Alfredo

Okkkk so we are all feeling *~HeAlThY~* for the new year right?

So I didn’t make any new resolutions this year since I have so much going on with my move to Chicago. That’s a pretty big step in itself to try and lose 10 pounds too would just be madness.

There’s only 3 weeks left until my move to my new place (and new kitchen) so I am trying to cook as much as I can at my Milwaukee apartment. I got a killer buy one get one deal on some kale and the shrimp looked good so that’s where the inspo came last night.

You can totally sub regular noodles for this recipe but the spaghetti squash is super flavorful in this dish.

Ingredients: (serves two)

12 raw large shrimp, peeled & deveined

1 spaghetti squash

1 head of broccoli cut into small pieces

1/4 cup of sundried tomatoes (I like the kind NOT packed in oil)

2 cups of baby kale

3 large cloves of garlic

1 cup almond milk

1/8 cup heavy cream

Drizzle of olive oil

1/2 cup of Parmesan cheese

Salt, pepper to taste

Garlic salt

PREP:

Preheat oven to 400. Cut spaghetti squash in half. Remove the seeds/guts, rub with olive oil, garlic salt and pepper and place the halves face down on a cookie sheet and bake in a preheated 400 oven for 35 minutes. While the squash has about 10 minutes left, start on the sauce.

Sauté garlic cloves in a pan with a little olive oil for 1 minute. Add cream and almond milk. Add the Parmesan and stir until melted. Season with salt and pepper. Add in the broccoli, kale and sundried tomatoes. Pop a lid on and continue to cook veggies and sauce on medium low heat until sauce thickens.

Pat the shrimp dry and season with garlic salt and pepper. Sauté on medium high heat with a little olive oil on each side for 1-2 minutes until pink and slightly crisp. Remove shrimp from heat. Take spaghetti squash out of the oven and use a fork to shred until it looks like spaghetti. Transfer to a bowl or eat straight out of the squash.

Add shrimp to the veggies and alfredo sauce. Pour over spaghetti squash and eat! Top with some parm and enjoy a glass of Pinot Noir because you deserve it.

xx