Baked Ricotta Spaghetti Squash with Shrimp

I’ll never stop playing with spaghetti squash recipes. This winter squash is so tasty and versatile, the serving possibilities are endless! It’s starchy enough to really satisfy, but so much lower in carbs than lots of starchy veggies or grains of course. This Baked Ricotta Spaghetti Squash with Shrimp is macro friendly, full of flavor, and so easy! One dirty dish… yerrr welcome.

You can cook your spaghetti squash using your favorite method. I personally love mine roasted, but popping it in the microwave saves my night more often than I want to admit. And you don’t really miss a beat if it’s getting mixed into a flavorful dish like this. Just poke it all over and put it on the microwave for about 6-10 minutes total depending on the size. You’ll just need to check and rotate it every few minutes; it’s done when the skin has some give. And as always, don’t overcook it! Al dente is best! You’ll just cut in in half and scrape out the seeds before fluffing the spaghetti squash strands with a fork.

How to Make Baked Ricotta Spaghetti Squash with Shrimp

You’ll Need:

• 1 whole medium spaghetti squash cooked and pulled into strands (850 g cooked strands)*
• Part skim ricotta (110 g)
• ¾ cup jarred bruschetta (180 g)*
• Frozen cubes of garlic (or cloves, minced)
• Frozen spinach, or fresh, chopped  (260 g)
• Kosher salt and pepper to taste
• Raw shrimp, tails removed (370 g)
• Low fat cottage cheese (240 g)
• Pinch of red pepper flakes (if you like heat)
• Juice of ½ – 1 whole lemon (to taste)
• Handful of fresh basil, chopped

After preheating your oven to 400 degrees, pile the ricotta, jarred bruschetta, and garlic in the middle of a 9×13 baking dish. Surround it with the spinach, then give everything a light mist of olive oil + a sprinkle of kosher salt and pepper. Bake in the oven for about 10 minutes. Then remove from the oven and stir everything together. Add your shrimp to the top and bake for another 10-15 minutes. You’ll know the shrimp is ready when it’s opaque. Remove from the oven and mix in your cottage cheese, red pepper flakes, fresh lemon juice, basil, and finally the strands of spaghetti squash. Enjoy!

Serving Suggestions

I used Trader Joe’s Jarred bruschetta which is just 2.5 fat for 2 Tbsp. If you don’t have something similar, you can just use a jarred marinara. If you’re not a fan of shrimp or just not in the mood for it, not to worry! Try one of my other favorite protein options for this dish,

Balsamic Herb Grilled Chicken – Lillie Eats and Tells

Lemon Basil Honey Grilled Chicken – Lillie Eats and Tells

Sweet Garlic Spiced Grilled Flank Steak – Lillie Eats and Tells

Similar Recipes

Like I said, I’ll never run out of spaghetti squash recipes! We’ve got lots of favorites:

Spaghetti Squash Pad Thai – Lillie Eats and Tells

Mushroom and Thyme Baked Feta Spaghetti Squash – Lillie Eats and Tells

Creamy Cauliflower Spaghetti Squash Casserole – Lillie Eats and Tells

Mexican Spaghetti Squash Boats – Lillie Eats and Tells

If these all sound amazing (and they are!) definitely check out my cookbooks! You’ll find my favorite macro-friendly meals and dishes that make counting macros actually work for a busy lifestyle. Also be sure to follow along on Instagram! I post recipes and tips there almost daily!

Baked Ricotta Spaghetti Squash with Shrimp

This Baked Ricotta Spaghetti Squash with Shrimp is macro friendly, full of flavor, and comes together so easily!

Print Pin Rate

4.80 from 5 votes

Course Main Course, one dish meal, Seafood

Cuisine California Fresh, Healthy, Seafood

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 283 kcal

Ingredients

• 1 whole medium spaghetti squash cooked and pulled into strands 850 g cooked strands*
• ½ cup part skim ricotta 110 g
• ¾ cup jarred bruschetta 180 g*
• 2 frozen cubes of garlic or two cloves, minced
• 3 cups frozen spinach or fresh, chopped (260 g)
• Kosher salt and pepper to taste
• 2 ½ cups raw shrimp tails removed (370 g)
• 1 cup low-fat cottage cheese 240 g
• Pinch of red pepper flakes if you like heat
• Juice of ½ – 1 whole lemon to taste
• Handful of fresh basil chopped

Instructions

• Cook your spaghetti squash using your preferred method. My favorite method is roasting. But when I’m in a hurry, and especially if it’s going to be mixed in to a dish, I just poke it all over and microwave for about 6-10 minutes total, depending on size, checking and rotating every few minutes. It’s done when the skin has some give. Don’t over cook, al dente is good! Using oven mitts, cut in half and scoop out the seeds before pulling the flesh into strands.
• Pre-heat your oven to 400. Pile your ricotta, jarred bruschetta, and garlic in the middle of a 9×13 baking dish. Surround with chopped spinach (I just used frozen because I had it!) Spray everything with a light mist of olive oil spray and sprinkle with kosher salt and pepper. Bake for 10 minutes.
• Remove the dish from the oven and stir everything together. Add shrimp to the top and bake an additional 10-15 minutes or until shrimp is opaque and done to your liking. Mix in your cottage cheese, red pepper flakes, fresh lemon juice, basil, and the strands of spaghetti squash and combine well. Garnish with extra basil and serve!

Notes

*I used Trader Joe’s Jarred bruschetta which is just 2.5 fat for 2 Tbsp. If you don’t have something similar, you can just use a jarred marinara.

 

MFP Lillie Eats and Tells Baked ricotta spaghetti squash with Shrimp

Nutrition

Serving: 425gFiber: 4.4gCalories: 283kcalFat: 8.7gProtein: 30.4gCarbohydrates: 22.5g

Keywords basil, bruschetta, ricotta, shrimp, spaghetti squash

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