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squash pack of Knorr olive oil butter shrimp shitake mushrooms Parmesan cheese garlic pepper salt milk
Viewed: 16 - Published at: 7 years agoIngredients
- 1 spaghetti squash
- 1 seasoning pack of Knorr's Creamy Pesto
- 1 tablespoon olive oil
- 2 teaspoons butter
- 6 ounces shrimp frozen
- 1 cup spinach frozen or fresh, chopped
- 1/2 cup shitake mushrooms
- 2 tablespoons grated Parmesan cheese
- garlic salt
- pepper
- salt
- 1/2 cup milk
Method
- Cut Spaghetti Squash in half (long way). Remove seeds. Place face down in glass baking dish. Add 1/4 cup of water. Bake in oven at 400 degrees for 40 minutes.
- Put 1 teaspoon butter in a frying pan. Add 6 oz shrimp, chopped mushrooms and spinach. Place on stove top until heated thoroughly (mushrooms should brown). Sprinkle on garlic salt and let sit.
- Take pack of Creamy Pesto Sauce and add 1/2 cup of milk and 1 T of olive oil to mix. (Do not follow directions on pack). Whisk in small soup pan until boiling.
- Remove Spaghetti squash from oven. Fork out "Spaghetti" into large bowl.
- Add 1 teaspoon of butter and 2 tablespoons of parmesan cheese to noodles, stir until even. Then add the shrimp, mushroom and spinach mixture. Top with the pesto sauce and stir. Let simmer over low heat for 8-20 minutes so flavors can blend.
- Top with salt and pepper, serve immediately.
