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

  Low fat

  8 oz or 227g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

• Broccoli

  Frozen, chopped, unprepared

  1 package (16 oz) or 453g

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

Directions

1. Cut the spaghetti squash in half lengthwise and remove the seeds. Place cut sides down in a microwave-safe dish with about an inch of water. Microwave for 5-10 minutes until tender. Let cool slightly, then use a fork to scrape out the 'noodles'. Set aside.
2. Cook the broccoli in the microwave according to the package instructions and set aside.
3. In a skillet over medium heat, melt half of the butter. Add the minced garlic and sauté for one minute. Add the shrimp and cook for 2-3 minutes on each side until pink. Remove and set aside.
4. Add the remaining butter, water, cream cheese, and Parmesan to the skillet. Stir until well combined and melted, then remove from heat.
5. Combine the shrimp, broccoli, and spaghetti squash with the sauce in the skillet. Serve and enjoy!

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