Shrimp and Mushroom Spaghetti Squash with Cauliflower Alfredo Sauce

The recipe name is a long one and incorporates a couple of food fads, spaghetti squash and cauliflower. The squash is used in place of the normal spaghetti noodles and the cauliflower is used in the creation of an alfredo sauce that wont make you feel guilty.

This is a dish that will take some time to create because of the long baking period of the squash and the multiple steps in the sauce creation. Do not be afraid to undertake this dish. Time and patience makes things taste wonderful. Also how cool will it sound when you tell someone you made an alfredo sauce out of a vegetable instead of fat ridden cream?

Shrimp and Mushroom Spaghetti Squash with Cauliflower Alfredo Sauce

Ingredients for the Sauce

2 cups cauliflower

2 minced garlic cloves

2 tbsp light butter

1 1/4 cup milk of choice (I used unsweetened almond milk)

1 tbsp corn starch

1/4 cup fat free mozzarella cheese shreds

Directions for Sauce

1. Combine all the ingredients into a small pot and bring to a boil.
2. Cover and simmer for an additional 15 minutes. The cauliflower should break apart easily.
3. In a blender/food processor, blend the ingredients until smooth.

Ingredients for Squash and Add Ins

1 medium spaghetti squash (yields 5-6 cups)

3 portabella mushrooms, diced

1 medium onion, thinly sliced

1/2 lb shrimp (I used frozen pink shrimp)

2 tsp olive oil

Directions for Squash and Add Ins

1. Preheat the oven to 375.
2. Cut the squash lengthwise, remove seeds, and place cut side down onto a baking sheet.
3. Bake for 45-55 minutes, until the rind is soft enough to poke with a fork, then remove.
4. Bring a pot of water to boil and thrown in the shrimp while still frozen for three minutes.
5. Remove the shrimp and peel and devein if needed.
6. In a pan, add the olive oil and onions.
7. Over medium heat, cook the onions until softened and slightly translucent. 
8. Add in the mushrooms and cook for an additional 4-5 minutes.
9. Once the squash is cooled, use a fork to separate the strands from the rind into a large bowl.
10. Add in the cooked shrimp, onions and mushrooms and mix well.
11. Finally, pour the sauce over the squash, shrimp, onions and mushrooms and stir until every is well incorporated.

Nutritional Information (based on four servings)

Calories 237, Fat 7.9g, Cholesterol 89mg, Sodium 335mg, Carbohydrates 24.3g, Dietary Fiber 2.3g, Sugars 2.5g, Protein 18.7g