Spaghetti Squash Shrimp Pesto

I'm on a summer vegetable roll and I can't be stopped...until fall that is. Then bring on the gourds! Let's not get ahead of ourselves though. There's still more summer vegetables to be had.

Spaghetti Squash Shrimp Mint Pesto | TastingPage

I've already covered cool summer salads here. I moved outdoors for grilled vegetables, so the only place to turn now is...the microwave. Microwave? Yeah, I know. Who uses a microwave anymore?

People use microwaves who are hoping to keep their oven off and not stand over a hot grill. Don't worry, you don't need to use it for long. It's the time cheat way of cooking a spaghetti squash. You can do the 45 minute thing in the oven if you like, or slice that bad boy in half, throw it face down in a pan with an inch of water and be done in under 15 minutes. You decide.

Spaghetti Squash with Shrimp and Pesto | TastingPage

Once you have your cooked spaghetti squash, the fun begins when you get to slide your fork through the interior and make a gluten free pasta with with the squash strands. We're talking summer here, so a nice light sautéed shrimp is begging to be added to the mix. Then there's the Vegan Spinach and Mint Pesto I just made (recipe here) that is the icing on this healthy vegetable focused dish.

Spaghetti squash shrimp vegan pesto | TastingPage

Enjoy the bounty of summer with all of these farm fresh ingredients.

Spaghetti Squash with Shrimp and Spinach and Mint Pesto | TastingPage

Spaghetti Squash Shrimp Pesto

Serves 4


  • 1 large spaghetti squash
  • 1 pound of shrimp, peeled and deveined
  • 1 tablespoon coconut oil
  • Salt and pepper
  • Vegan Spinach Mint Pesto (recipe here)


  1. Carefully slice the spaghetti squash in half lengthwise. Chopping the ends off will help you gain leverage for cutting through. Place both halves face down in a dish large enough to hold them side by side. Place an inch of water at the bottom of the pan. Microwave for about 15 minutes, turning dish at the halfway mark. Squash will be done when you can easily slide your fork through the skin.
  2. Meanwhile, heat a medium pan with the coconut oil. Wash and thoroughly dry the shrimp. Season with salt and pepper and then add to the pan. Cook until shrimp is opaque on both sides, 3-5 minutes.
  3. Once the squash has cooled slightly, take a fork and run it through the interior, making strands. Continue until you hit the skin. Place the squash in a bowl, top with shrimp and pesto and enjoy.

Want more vegetable noodle options? Try one of these.

For more great fresh from the farm recipes, check out this colorful bunch from the Sunday Supper crew. Thanks to hosts, Crazy Foodie Stunts and Foodietots for pulling it all together.

Appetizers, Sides and Salads

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