For the Noodles:
1 spaghetti squash
Sea salt, to taste
For the Pesto:
1/2 cup macadamia nuts
2 cups fresh basil
2 large garlic cloves
1/3 cup nutritional yeast
The juice of 1/2 lemon
2-3 tablespoons olive or avocado oil
A sprinkle of sea salt
For the Shrimp:
About 2 cups shrimp (I usually use frozen shrimp that I defrost and dry completely)
Garlic powder, to taste
Cayenne pepper, to taste (amount depends on how much spice you like.)
Sea salt, to taste
1. Preheat the oven to 450˚ (F).
2. Cut the spaghetti squash in half length wise, drizzle with the avocado oil, sprinkle with sea salt and place it face down on a baking sheet lined with parchment paper.
3. Bake the squash in the oven for 30-45 minutes or until the squash feels soft and squishy.
4. While the squash is cooking, blend all the ingredients for the pesto in a blender or food processor until the mixture is smooth.
5. When the squash is almost done, heat a large skillet over medium-high heat.
6. Add the shrimp to the hot skillet, sautéing for about 5 minutes.
6. Once the shrimp is opaque (if you’re using fresh shrimp) or heated through (if you’re using frozen shrimp), drain the excess water and add the garlic powder, cayenne pepper, and salt.
7. Take the squash out of the oven and let it cool.
8. Once the squash is cool enough to handle, scrap the inside out with a fork (it should come out looking like spaghetti).
9. Put the squash noodles in a bowl (they may need to be strained first if your squash is very juicy). Then, lightly salt the squash noodles.
9. Mix some of the spaghetti squash in a serving bowl with a heaping scoop of pesto, and top it with the cooked shrimp (I recommend making individual servings so that people can add however much pesto they would like and because the size of the spaghetti squash always varies).
10. Enjoy!