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Spicy Spaghetti Squash with Shrimp
SOUTHERN LIVING14Ingredients
65Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 1/4 lb. spaghetti squash (cut in half lengthwise, seeded, and cut into half-moons)
- 1/4 cup olive oil (divided)
- 1/2 lb. raw shrimp (size peeled, deveined)
- 1 tsp. kosher salt (divided)
- 1/2 tsp. black pepper (divided)
- 1 cup yellow onion (chopped, from 1 medium onion)
- 4 garlic cloves (finely chopped, 4 tsp.)
- 3 anchovy fillets (finely chopped)
- 1/2 tsp. crushed red pepper
- 1/3 cup dry white wine
- 28 oz. plum tomatoes (crushed San Marzano)
- 1/4 cup heavy whipping cream
- 2 oz. Pecorino Romano cheese (grated, about ½ cup, divided)
- 1/4 cup fresh basil leaves (small)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium940mg39% |
| Potassium1110mg32% |
| Protein23g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber3g12% |
| Sugars8g |
| Vitamin A50% |
| Vitamin C70% |
| Calcium30% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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