Spaghetti SquashSpaghetti squash, like other winter squash, is harvested in the early fall. With its wonderful al dente texture—plus a cornucopia of health benefits—it works fantastically as a healthier alternative to pasta. Just one cup of cooked spaghetti squash has 10 grams of carbs and 42 calories, compared to 1 cup of cooked pasta with 60 grams of carbs and 300 calories. This recipe calls for traditional pesto but also works well with Kale and Pepita Pesto.


Key Nutrients: Selenium, B12, phosphorus, vitamin A, vitamin C, fiber, copper, manganese, iodine


Prep Time: 15 minutes

Cook Time: 60 minutes

Yield: 4 servings



2 spaghetti squash

3 tablespoons ghee

1 tablespoon extra virgin olive oil, plus extra for drizzling

1 organic zucchini, cut into ¼-inch-thick half moons

1 organic yellow summer squash, cut into ¼-inch-thick half moons

1 pint cherry tomatoes

4 cloves of garlic, minced

1 pound shrimp, peeled and deveined, tails removed

1 teaspoon crushed red pepper flakes

1 ounce pesto

Zest from one lemon

Juice of 1½ lemons

Salt and pepper

1 tablespoon fresh parsley, chopped (optional)


  1. Preheat the oven to 400°F. Cut the stems off the spaghetti squash and then cut squash in half, lengthwise. Remove seeds. Place the halves, cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45 minutes until a fork can easily slide into the squash but not be mushy. Let it cool until you can handle it safely.
  2. While the squash is cooling, heat a large Dutch oven over medium high heat with ghee and extra virgin olive oil. Add zucchini, summer squash, and tomatoes, sauté for 5 minutes. Add garlic and continue to sauté for 1 minute while continuously moving the veggies around.
  3. Add the shrimp and red pepper flakes and cook for 8 minutes, until the shrimp is cooked through.
  4. Meanwhile, the spaghetti squash will have cooled, and you can now scrape the insides out with a fork to shred the squash into “spaghetti” strands.
  5. Turn off the heat from Dutch oven and mix in pesto, lemon juice, lemon zest, salt and pepper. Serve over desired amount of spaghetti squash, ladling the juices on top. Top with parsley to serve.