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Shrimp Alfredo Squash Boats

This is a favorite dish at my house. It’s fun and interesting, and pretty personable because you get a whole boat to yourself (good luck finishing it!). If you miss pasta while following a ketogenic diet, this can certainly help you to forget about it. The first time I tried it, I was weary because I’m not a fan of squash, but I like to try everything. Texture is really important to me and when I think of “comfort food” squash doesn’t normally come to my mind.

Many of you can likely empathize with being the only person in your household following a Keto Diet. Luckily, my husband is patient and enjoys trying my different concoctions, giving me good advice and ideas. However, he does not have the determination (or the need) to follow the Keto Diet. Good for him, right? So as any household cook likes to, I wanted to surprise his tastebuds by cooking an alternative recipe to his favorite dish: shrimp alfredo pasta. I enjoy proving to him that I can keto-fy anything!

I will tell you, this recipe is easy and is great for beginners or experienced cooks. You can mix this up with a wide variety of options. Get creative, and make different versions of the squash boat (different meat or cheese, flavor, whatever!). If you’re cooking for two people, you will have leftovers (just not the boat itself). It reheats pretty well, but unlike pasta it does not taste better the next day, it tastes about the same. I will warn you though, spaghetti squash can really sneak in the carbs – so don’t over do it! Focus the dish on the shrimp (protein) and alfredo (fat).


Shrimp Alfredo Squash Boats

Prep Time: 5 minutes

Cook Time: 1 hour

Servings: 6 (2 for boats, with leftovers)

Net Carbs: ~10g

Calories: 288 per serving

  • 15oz Alfredo Sauce
  • 1.5lb of precooked Baby Shrimp, thawed and deveined/peeled
  • 1/2 package of Bacon
  • 1 med-large Spaghetti Squash
  • 2 cups shredded mozzarella cheese, divided
  • 1 medium Pablano Pepper, sliced thin
  • 2 tbsp minced garlic
  • 4 tbsp olive oil, divided
  • Salt & Pepper to taste
  1. Preheat oven to 375 degrees Fahrenheit. Spray baking sheet with non-stick spray
  2. Cut squash in half with a large knife from stem to end and use a spoon to scrape out seeds (discard seeds).
  3. Rub 1 tbsp olive oil on each halve and lightly season with salt and pepper, to taste.
  4. Place the squash facedown (inside down) on the baking sheet, place into oven and roast until tender, about 35-45 minutes (depending on size of squash).
  5. While the squash is roasting, heat a large stovetop pan over medium heat and add 2 tbsp olive oil.
  6. Add garlic and pablano pepper slices, cook for 3-5 minutes until almost tender. Add shrimp and cook for additional 5-7 minutes. Add alfredo sauce and simmer, lowering heat to low.
  7. Heat another large stovetop pan over medium heat and add slices of bacon, cook until desired crispness. Allow bacon to cool and then crumble and set aside. (I crumbled my bacon by hand).
  8. Take out spaghetti squash and flip the halves over (careful - it will be hot! I suggest using oven mitts and a spatula). Use your fork and shred at the “meat” of the squash to make the spaghetti-texture.
  9. Set aside half of the squash “meat” to use for leftovers, take a half-portion from each boat. Add a scoop (I used a soup ladle) of the shrimp alfredo to each boat. Continue to add until it’s almost full, we don’t want it to be too full. You can use extra shrimp alfredo to add to the extra squash for leftovers.
  10. Add crumbled bacon overtop the shrimp alfredo. Then, top each boat with 1 cup mozzarella cheese, making a layer of cheese.
  11. Stick the boats back in the oven and allow to heat for 5 minutes at 375. Turn oven to broil and heat for an additional 3 minutes until cheese turns golden and bubbly.
  12. Remove from oven and allow to cool for 10 minutes. Place it on a plate and dig in!

 

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