Indulge in a comforting dish that’s both nutritious and delicious! This Creamy Spaghetti Squash Au Gratin will be a hit at your dinner table!

Ingredients:
- 3 cups cooked spaghetti squash (pulled apart)
- 2 eggs
- 1 cup shredded mozzarella
- 1/2 cup plain Greek yogurt
- 2 tablespoons minced garlic
- 1/2 teaspoon dried thyme
- Salt (to preference)
- Pepper (to preference)
- 1/2 cup grated Parmesan

Directions:
Step 1: Preheat the Oven
Start by cranking up your oven to 400°F (200°C). This way, you’ll have a perfect baking environment for that casserole.

Step 2: Prepare the Squash Mixture
In a large bowl, combine the cooked and cooled spaghetti squash with eggs, mozzarella, and Greek yogurt. Give it a good mix until everything is well incorporated – this is what will give your dish that creamy, dreamy texture!

Step 3: Season the Mixture
Next, sprinkle in salt, pepper, minced garlic, and thyme. Stir it all together to ensure the flavors burst forth in every single bite.

Step 4: Transfer to Casserole Dish and Top
Pour your seasoned goodness into a lightly greased casserole dish, smoothing it out evenly. And don’t be shy with that grated Parmesan; sprinkle it generously on top to create a scrumptious crust!

Step 5: Bake the Casserole
Pop your casserole into the oven and let it bake for about 30 minutes, or until the top turns a lovely golden brown. This is the magic moment where all the flavors meld into something divine.

Step 6: Rest and Serve
When it’s out of the oven, let the casserole rest for about 10 minutes. This is crucial for it to set nicely and makes serving a breeze. After it has rested, slice it up and enjoy every rich, creamy bite!

Nutrition Facts (per serving):
- Serving Size: 1/6 of casserole
- Calories: 230
- Protein: 14g
- Carbohydrates: 10g
- Fat: 14g
- Fiber: 2g

Enjoy this delightful dish, perfect for any occasion! #SpaghettiSquash #HealthyEating #ComfortFood #CasseroleLove #CookingAtHome

Creamy Salmon & Shrimp Pasta

This dish features pan-seared salmon and shrimp served over a bed of creamy pasta, perfect for a satisfying meal.

Yields: 2 servings

Prep time: 15 minute.

Cook time: 20-25 minutes

Ingredients:

* 2 salmon fillets (about 6 oz each), skin on or off

* 6-8 large shrimp, peeled and deveined

* 1 tbsp olive oil

* Salt and black pepper to taste

* 1/2 lb spaghetti or fettuccine pasta

* 1 tbsp butter

* 2 cloves garlic, minced

* 1 cup heavy cream

* 1/2 cup grated Parmesan cheese, plus more for serving

* 1/4 cup reserved pasta water

* Fresh parsley, chopped, for garnish

* Optional: a pinch of red pepper flakes for the sauce

Instructions:

* Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and set aside.

* Prepare Seafood: Pat salmon and shrimp dry with paper towels. Season both sides of the salmon and shrimp with salt and pepper.

* Cook Salmon & Shrimp: Heat olive oil in a large skillet over medium-high heat. Add salmon, skin-side down if applicable, and cook for 4-6 minutes per side, or until cooked to your desired doneness. Remove salmon from the skillet and set aside. In the same skillet, add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.

* Make Cream Sauce: Reduce heat to medium-low. Add butter to the skillet and melt. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Season the sauce with salt and pepper to taste, and red pepper flakes if using.

* Combine & Serve: Add the drained pasta to the skillet with the cream sauce and toss to coat evenly. Divide the pasta between two plates. Top each serving with a salmon fillet and some shrimp. Drizzle a spoonful of the cream sauce over the salmon. Garnish generously with fresh chopped parsley. Serve immediately.

Shrimp and Spaghetti Squash

Garlic Butter Shrimp over Roasted Spaghetti Squash Noodles

Ingredients:

1 medium spaghetti squash

1 tablespoon olive oil

Salt and pepper to taste

1 pound large shrimp, peeled and deveined

3 tablespoons unsalted butter

4 garlic cloves, minced

1/2 teaspoon crushed red pepper flakes (optional)

1/4 cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped

Juice of half a lemon

Directions:

Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle the inside with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until the flesh is tender and strands easily with a fork.

While the squash is roasting, melt butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant.

Add the shrimp and red pepper flakes. Cook for 2–3 minutes per side, or until the shrimp turn pink and are cooked through.

Use a fork to scrape out the strands of squash and place them in a bowl or serve directly in the squash shells.

Spoon the garlic butter shrimp over the squash noodles. Top with Parmesan, fresh parsley, and a squeeze of lemon.

Serve warm and enjoy!

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 345 kcal | Servings: 4 servings

#shrimpdinner #spaghettisquashrecipes #lowcarbdinner #glutenfreemeals #garlicbuttershrimp #seafoodrecipes #healthycomfortfood #simpleeats #quickweeknightmeals #pescatarian #ketooption #squashseason #lightanddelicious #cheeselovers #shrimpideas #lemonbuttershrimp #lowcaloriedinner #roastedsquash #easydinnerrecipes #whole30approved

This Garlic Butter Shrimp over Spaghetti Squash is a flavor-packed, low-carb dream! Simple ingredients, stunning taste!

Looking for a deliciously cheesy, low-carb treat? These Keto Cheesy Spaghetti Squash Medallions are your answer!

Ingredients:
- 1 medium spaghetti squash
- 1 1⁄2 cups shredded mozzarella (or your favorite melty cheese)
- 2 tbsp heavy cream
- 1 tbsp cream cheese
- 1⁄2 tsp garlic powder
- Sea salt & cracked black pepper to taste
- Olive oil spray or butter for brushing
- A pinch of Italian herbs or red chili flakes (optional)
- Grated Parmesan for extra crispiness (optional)

Directions:
1. Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Slice the spaghetti squash into thick medallions, about 1/2 inch thick, and scoop out the seeds.
3. Brush both sides of each squash slice with olive oil or melted butter, then sprinkle with salt and pepper. Roast in the oven for about 10-12 minutes to start softening them up.
4. While that’s baking, grab a small bowl and mix together the shredded mozzarella, cream cheese, heavy cream, and garlic powder until you have a creamy blend.
5. Spread a generous amount of the cheese mixture on top of each squash slice. If you’re feeling adventurous, sprinkle on some Italian herbs or red chili flakes for a little heat.
6. Pop them back in the oven and bake for another 8-10 minutes, until the cheese is bubbly and golden. For that perfect crispy finish, broil them for the last 1-2 minutes.
7. Serve warm and savor the delightful crunch of the edges, the creamy cheesy top, and the tender squash underneath!

Nutritional Facts (per serving):
- Serving size: 2 medallions
- Calories: ~200
- Fat: 15g
- Carbohydrates: 6g
- Protein: 10g

Get ready to impress your friends and family with this crowd-pleaser! #KetoRecipe #CheesyGoodness #SpaghettiSquash #HealthyEating #LowCarbDelight

Garlic Lobster Pasta Recipe

Ingredients:
• 12 oz (340 g) linguine or spaghetti
• 2 lobster tails (about 6–8 oz each), shelled and chopped
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup dry white wine (or seafood/chicken broth)
• Juice of 1/2 lemon
• Zest of 1 lemon
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• Grated Parmesan (optional, for garnish)

⸻

Instructions:
1. Cook Pasta:
Boil salted water and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
2. Sauté Lobster:
In a large skillet, melt 2 tablespoons butter with olive oil over medium heat.
Add lobster chunks, season with salt and pepper, and cook for 3–4 minutes until opaque. Remove and set aside.
3. Make Garlic Sauce:
In the same pan, add remaining butter and garlic. Sauté 1 minute until fragrant.
Add red pepper flakes and deglaze with wine. Let simmer 2 minutes.
4. Combine:
Add cooked pasta, lemon juice, zest, and a splash of reserved pasta water. Toss gently to coat.
Return lobster to the pan and toss just to warm through.
5. Serve:
Plate and top with chopped parsley, extra lemon zest, and Parmesan if desired.