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



  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!