Broccoli Shrimp Spaghetti Squash Alfredo

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Garlic

  Raw

  4 cloves, minced or 12g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Water

  Plain, clean water

  6 tbsp or 89g

• Cream cheese

  8 oz or 227g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Broccoli

  Frozen, chopped, unprepared

  1 package (16 oz) or 453g

• Squash

  Winter, spaghetti, cooked, boiled, drained, or baked, without salt

  2 cup or 310g

Directions

1. Cook spaghetti squash in microwave: Carefully cut squash in half lengthwise and scoop out seeds. Place cut sides down in a microwave-safe baking dish with about an inch of water in it. Cook in microwave for 5-10 minutes (depending on size) or until you can easily piece the squash with a fork. Remove from microwave and let cool a touch, then scoop out insides with a fork to create "noodles" and set them aside. Cook broccoli in microwave according to package directions and set aside.
2. Cook broccoli in microwave according to package directions and set aside.
3. Heat half of butter in a skillet over medium heat. Add minced garlic and saute for one minute. Add peeled shrimp and cook for 2-3 minutes on each side, or until pink. Remove shrimp and set aside.
4. Add remaining butter, water, cream cheese, and parmesan into pan and stir until well combined. Remove from heat once butter and cream have melted.
5. Stir in shrimp, broccoli, and spaghetti squash. Enjoy!