This 4-ingredient pesto spaghetti squash features a creamy almond pesto sauce and is topped with cooked shrimp for a low-carb, protein-packed meal. Diary-free and gluten-free.
This recipe is inspired by a couple reader requests: meal prep tips and simple weeknight recipes!
It takes some time to master, but I love meal prepping certain ingredients that can be used in a variety of ways. This almond pesto dip (which is a homemade version of pesto Bitchin’ Sauce) is the perfect example of that. You can make this pesto dip/sauce once and use it in soooo many different ways. I love it as a snack with veggies or crackers, for breakfast on toast with eggs and for dinner as a pizza or pasta sauce. So many uses! Because you’re enjoying it in so many ways and pairing it with different ingredients, you can rest assured that won’t dread eating it at the end of the week. Promise.
And I should mention that this pesto sauce isn’t your traditional herby pesto sauce. It’s almond based so it’s extra creamy with a little punch and tang.
This recipe obviously also falls under the category of simple weeknight recipes because it’s only 4 ingredients (once the sauce is made!). Of course, we’re not counting olive oil, salt and pepper.
I used roasted spaghetti squash as the base, but if you’re craving actual pasta, you can always swap in the Barilla legume pasta that I’ve been raving about. It tastes just like “regular” pasta but has a ton of added nutrients. I paired this with shrimp because I love how quickly it cooks up, but I’d be willing to bet any protein…