Spaghetti Squash Seafood Alfredo recipe
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Ingredients
- 2 spaghetti squash, halved and seeded 4 tablespoons avocado oil, divided salt and ground black pepper to taste ½ cup butter (such as Kerrygold®) 2 cups half-and-half 2 tablespoons paprika 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper, or to taste 1 ½ cups finely grated Parmesan cheese 3 cups fresh prawns 1 cup chopped shiitake mushrooms 2 cloves garlic, minced ⅛ cup chopped fresh parsley
Nutrition Info
- 549.9 caloriescarbohydrate: 23.7 gcholesterol: 185.3 mgfat: 41.9 gfiber: 1.3 gprotein: 23.2 gsaturatedFat: 20.5 gservingSize: -sodium: 1019.8 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti Squash Seafood Alfredo
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Brush squash halves with 1 tablespoon avocado oil and season with salt and pepper. Place face-down on a baking sheet.
Bake in the preheated oven until tender, 35 to 40 minutes.
Meanwhile, melt butter in a saucepan over medium heat. Stir in half-and-half, paprika, salt, and pepper. Heat slowly to a light boil, about 4 minutes. Add Parmesan cheese and stir until blended, about 1 minute. Remove sauce from heat.
Heat remaining avocado oil in a skillet over medium heat. Add prawns, mushrooms, and garlic. Cook until prawns are nearly opaque, 3 to 5 minutes. Drain any accumulated liquid and pour sauce over prawns. Stir in parsley and simmer on low heat until fully but not overcooked, 3 to 5 minutes more.
Scrape flesh from cooked squash into a serving plate. Top with seafood Alfredo sauce.