Whole30 Garlic Shrimp Spaghetti Squash

Let’s get straight to the point. This meal is Whole30 compliant and passed the picky-eater test. If you don’t like shrimp, chicken would be a good substitute. This meal is a good base and lends itself to adding sautéed spinach, peppers, or whatever else may seem delicious in the moment.

Ingredients

• Spaghetti Squash
• 1lb small shrimp
• 4 slicesWhole30 compliant bacon
• 3/4 cup compliant almond milk
• 1 tbsp onion, finely chopped
• 1 tsp garlic, chopped
• 1 tbsp + 1 tsp cashew cheese
• 1/2 tsp nutritional yeast
• 1 tsp coconut oil
• Olive oil
• White or black pepper
• Garlic salt or salt
• Parsley

Directions:

Preheat oven to 425°. Cut spaghetti squash in half, remove seeds. Brush with olive oil, sprinkle with garlic salt, and bake about 35 minutes face-down. While spaghetti squash is baking, work on bacon, shrimp, and cream sauce. When finished, fork through squash and put on clean kitchen towel. Ring out as much water as possible over sink.

Cut up half a pound of bacon into small pieces. In a skillet over medium heat, cook bacon until crispy. Remove from skillet and place on paper towel, crumbling when heat reduces. Reserve 1 tbsp bacon grease in skillet and sauté shrimp until pink.

In small saucepan over medium-high heat, sauté onion and garlic in coconut oil until translucent. Add almond milk, cashew cheese, and nutritional yeast. Reduce heat to medium-low and let simmer, stirring often. Add a dash or two of white pepper and salt or garlic salt to taste.

Combine cooked spaghetti squash and garlic cream sauce in bowl with sautéed shrimp and mix well. Garnish with bacon crumbles and parsley.