Easy Spaghetti Squash Shrimp Marinara Bake
This delicious spaghetti squash shrimp marinara recipe with mushrooms, cheese and fresh parsley is a new favorite in our house!
It may be lower in carbs and calories, but it is surely not lacking in flavor.
Parsley and basil are super easy to grow, so I'm always looking for recipes where I can use my fresh herbs. Keep in mind this is coming from the girl who definitely does not have a green thumb.
I love replacing noodles in meals with spaghetti squash, because it is actually incredibly filling! You'll still feel full after eating this spaghetti squash shrimp marinara, even though it's not loaded with carbs.
If you've never used spaghetti squash, you should totally try it! It's healthy, low carb and very versatile!
Keep scrolling to see the recipe!
Spaghetti Squash Shrimp Marinara Bake
This flavorful spaghetti squash shrimp marinara with mushrooms, cheeses & fresh parsley is easy-to-make and lower in carbs and calories.
- 1 whole spaghetti squash
- 2 tbsp olive oil
- 1 lb shrimp ((peeled & deveined))
- 1 tbsp minced garlic
- 1 tsp fresh basil ((chopped))
- 1 tsp fresh parsley ((chopped))
- 2 cups shredded low fat mozzarella cheese
- 1 cup shredded parmesan cheese
- 1 24oz jar carb smart marinara sauce ((may use regular marinara sauce if desired))
- 1 package baby bella mushrooms ((sliced or chopped - your preference))
- salt
- pepper
-
Preheat oven to 400 degrees Fahrenheit.
-
Cut the ends of the squash off and slice the squash in half lengthwise.
-
Scoop out the seeds and discard.
-
Place on a baking pan flesh side up & baste with salt, pepper & 1 tbsp olive oil.
-
Flip squash over facing down and bake for 40-45 minutes, or until a fork can easily pierce the flesh.
-
While spaghetti squash is baking, I usually get other things done around my house for the first 30 minutes or so of the cooking time in the oven.
-
When spaghetti squash is nearing it’s allotted cooking time, drizzle a frying pan with the remaining tbsp of olive oil and place on medium heat.
-
Add the shrimp, mushrooms, basil and minced garlic to the frying pan. Sprinkle with salt & pepper.
-
Cook this mixture, stirring frequently, for approximately 10 minutes, or until shrimp has turned a nice pink color.
-
When spaghetti squash is finished, remove from oven, but do not turn oven off.
-
Spray a glass casserole dish with non-stick cooking spray.
-
With an oven mitt on, grab one half of your spaghetti squash and begin using a fork to scrape out your spaghetti squash "noodles" into the casserole dish.
-
Repeat for the second half of the spaghetti squash.
-
Pour a jar of marinara sauce over the bed of spaghetti squash noodles and mix the sauce with the noodles.
-
Next, add the shrimp mixture to the casserole dish and mix together with the spaghetti squash noodles and marinara.
-
Sprinkle 1-2 cups of shredded mozzarella cheese, 1 cup of parmesan cheese and fresh parsely over the top of the mixture.
-
Put the casserole in the oven and bake for 7-9 minutes, or until cheese is melted.
-
Remove from the oven. Serve & enjoy.
Pin the image below to save this recipe for later!
I hope you love my version of spaghetti squash shrimp marinara! Please let me know if you try it in the comments below, and don't forget to post a picture of yours and tag us on social media!
Other posts you'll love:
Best Ever Homemade Lasagna Recipe
Grandma's Easy Corn Soup Recipe
The Best Crawfish Fettuccini Recipe
Baked Italian Spaghetti Squash Recipe
Continue to connect with us on Facebook, Instagram & Pinterest!
What are your favorite herbs to grow?
Let me know in the comments below!