Today’s recipe is one of my favorite things to eat, no joke. It’s one of those meals that is so satisfying that you forget it’s actually really good for you, full of delicious vegetables, and follows the LCHF guidelines. I seriously love meals like this, and the leftovers tend to be even better the next day after the flavors have had more time to come together. I also wanted to say this will be my last recipe for a few weeks as I am preparing to move several hundred miles, and need to start packing up my kitchen things, but don’t worry… I will be back! I started Butter Is Not a Carb in this apartment 3 years ago, and have many fond memories of photographing the food on my dining room table by the huge floor-to-ceiling windows. My blog has evolved so much since the first few posts, definitely for the better, but I still have a lot to learn and there are many ways I can improve. Thank you so much for being here with me so far, no matter if you started following yesterday or on day 1. I really appreciate your comments, e-mails, shoutouts, and support over the years!
First I roasted the spaghetti squash for 40 minutes until tender. If you’d like to see step-by-step instructions on how I do this, you can find them here. I let the halves cool for about 20 minutes before pulling the spaghetti strands out with a fork.
At the same time the squash roasted, I also put my frozen broccoli on a baking sheet, sprayed the broccoli with a little nonstick spray, seasoned it with salt and pepper, and roasted that for 30 minutes until tender.
Next I heated olive oil in a large pan over medium heat before adding the cooked shrimp. I like to saute them for a few minutes on each side and season them with salt and pepper, just to heat them through but not overcook them. I added the shrimp and broccoli to a large bowl along with the spaghetti squash.
At the same time I melted butter in a large saucepan over medium-low heat and added heavy cream and parmesan. I continued to stir the alfredo sauce until it thickened, and then added the pesto at the end for a kick of flavor.
I poured the sauce into the bowl with the other ingredients and stirred everything until it was thoroughly coated. I put the pasta back into the squash halves, topped with a little parmesan cheese, baked them another 5 minutes to heat everything through, and then turned on the broiler for 2 minutes until golden brown on top. This meal is super tasty and filling and such a great replacement for your typical carb-heavy pasta nights. You could easily use chicken instead of shrimp, or omit the protein completely, and it’s just as good. I love the vibrant taste of the pesto mixed in with the alfredo; it compliments the rest of the ingredients perfectly!