BBQ Shrimp Spaghetti Squash Boats
Easy and delicious BBQ Shrimp Spaghetti Squash Boats. They're not only packed with great taste, they're also Whole30 and family friendly!
Servings: 2
Calories: 433kcal
Equipment
Ingredients
- 1 spaghetti squash
- salt and pepper, to taste
- olive oil, for cooking
- 8 jumbo shrimp, peeled and deveined
- 1/2 cup BBQ sauce,
- 1/2 cup mango salsa
- 1 avocado, mashed
- pickled onions, for topping
- cilantro, for topping
Instructions
- Preheat the oven to 400° F. Carefully poke small holes around the spaghetti squash with a sharp knife and microwave for 5 minutes. Slice the spaghetti squash in half, lengthwise, season with salt and pepper, and place it flesh side down on a rimmed baking sheet flesh with 1/4 cup of water. Roast for 45-60 minutes or until the squash strands are easy to pull apart with a fork. When the squash is ready, pull at the strands with a fork.
- About 10 minutes before the squash is finished, heat a pan over medium-high heat with 1/2 cup of BBQ Sauce on med-high heat. Add shrimp and cook for 3-4 minutes on each side.
- To serve, divide the shrimp between each spaghetti squash boat and top with smashed avocado, mango salsa, pickled onions, and cilantro.
Notes
- If you don't want to make your own Whole30 BBQ sauce, this one is great.
Nutrition
Calories: 433kcal | Carbohydrates: 62g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 1393mg | Potassium: 1061mg | Fiber: 14g | Sugar: 30g | Vitamin A: 726IU | Vitamin C: 21mg | Calcium: 158mg | Iron: 3mg
