This post includes affiliate links which help support The Spirited Violet.
This recipe has been one of my staples when I was strictly eating keto. Food became pretty boring and I thought of this one evening and have been eating this keto friendly 3 ingredient spaghetti squash recipe ever since 🙂 . I’ve even put this recipe up on my insta-stories a few times because it is ridiculously easy.
I feel like I should follow up and say that I strictly ate keto my first month where I posted here. I calorie tracked while doing keto and my last week I could barely scarf down more than 800 calories. I was exhausted, but so horribly un-hungry all of the time. I thought my appetite would improve and it just wasn’t. This is a pretty common side effect of ketogenic diets and a lot of people do intermittent fasting with it. However for me, this side effect for more than a few days just felt very disordered. I didn’t want to lose weight with such extreme deficits because I didn’t want to just gain it all back.
I’ve been eating pretty much the same food at home, but now I have an apple and some beans sometimes. When I go out to eat with friends, I eat what I want. I’m still losing weight which has been amazing, but it is very slow. I’ve been experimenting with a lot of health recipes in my kitchen here late- like this carrot soup that I recommend!
ITEMS USED TO MAKE RECIPE
This recipe uses kitchen basics like a cooking sheet and warming pan. Beyond that, I recommend the item below:
- Food scale
When I was still learning how to count my macros and calories very strictly, I used a food scale a lot. I feel like I can pretty much eye ball it now. However, I go back and use a scale again after a week or two to make sure I’m not going overboard 😉 . On a non-food note, I use this same scale to weigh the wax out when I make soy candles.
- 1 spaghetti squash
- 1 10 oz jar of pesto
- 1 16 oz bag of shrimp, peeled
- salt and pepper to taste
- Preheat oven to 375.
- Cut spaghetti squash in half and scoop all of the seeds out of the middle.
- Bake the spaghetti squash for 45 minutes on a cookie sheet.
- While the spaghetti squash is baking, peel the shrimp.
- Warm the pesto and shrimp on low for 10 minutes.
- When the spaghetti squash finishes, take a fork and rake the squash out.
- Mix the pesto, shrimp, and spaghetti squash in a bowl.
- Serve warm.
Of course, this is a very basic recipe. You can decide to use it as a base and make it fanicer or make your own pesto (something I really need to try!). I don’t like spaghetti squash with just spaghetti sauce, but I like this recipe with spaghetti squash more than I actually like it with noodles. Win win!