Spaghetti Squash with Shrimp and Pesto: Low FODMAP, Gluten Free

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Low FODMAP Spaghetti Squash with Shrimp and Pesto Recipe

MAKES: 4 entree size servings

COOKING TIME: 40 minutes in oven, 20 minutes of resting, 15 minutes active

INGREDIENTS

- 1 batch of Pesto Sauce or Arugula Basil Pesto Sauce recipe

- 1 lb cooked shrimp

- 1 medium spaghetti squash

- 1 container cherry tomatoes, stemmed and halved

- Salt

- Ground black pepper

- Olive oil or olive oil flavor nonstick cooking spray

INSTRUCTIONS:

1/ To cook squash:

- Preheat oven to 350 degrees

- Cut squash in half lengthwise

- Use a fork to remove seeds and inner membrane

- Spray halves with olive oil flavored nonstick cooking spray or brush with olive oil

- Put halves face down on a cookie sheet. Cook for 40 minutes. Remove from oven, turn face up, allow to cook to room temperature.

- When cooled, use a fork to pull the flesh into spaghetti-like strings. Place strings in large mixing bowl, discard the shell.

2/ Assembly

- Add pesto sauce to spaghetti squash. Use a fork or tongs to fully incorporate the sauce throughout.

- Taste and add salt and pepper if needed. Add shrimp and gently toss.

- Serve immediately with cherry tomato halves.