Broccoli and Shrimp Alfredo with Spaghetti Squash #WeekdaySupper #ChooseDreams

Broccoli and Shrimp Alfredo served over Spaghetti Squash instead of the traditional fettuccine.  This healthy take on a comfort food classic will soon become a family favorite.

Broccoli and Shrimp Alfredo with Spaghetti Squash #WeekdaySupper #ChooseDreams

Since working towards a healthier lifestyle pasta is rarely served in our house.  It’s full of carbs and I genuinely feel miserable after eating it.  This doesn’t mean that I don’t crave it though or those dishes that have pasta in it.  Enter spaghetti squash!  The flesh of the spaghetti squash looks very similar to spaghetti noodles and they hold up well with heavy sauces as well.  No spaghetti squash does not taste like pasta but it’s a great substitute for pasta and it allows me to still eat those dishes that I enjoy so much.

This year we are growing spaghetti squash for the first time and I thought I’d share some things that I learned when researching how to grow it.  You can grow them from seed or plants.  I chose plants because I was short on time.  You simply plant them slightly deeper than the root and space them about three feet apart.  Water and weed around them regularly.  Watch them grow!  Simple right?  What have you got to lose?  Give it a try!  There’s still plenty of time so just do it.

If you are short on space you can also grow them on a trellis.  When the squash begin to form you will want to use some type of fabric, pantyhose are great for this, to create a sling for the squash to sit in.  Make sure you leave some extra so that you can loosen it as the squash grows.  Just tie the fabric sling to the trellis and fit the squash carefully into it.

You will know when to harvest your spaghetti squash when the stem starts to crack.  The rinds will also become harder.  Use a sharp pair of garden shears or a sharp knife to cut them from the vine.  If you store them in a cool, dark area – think cellar or basement – they will last for 5 weeks or longer.  If they are not mushy or discolored they are good to use.

Broccoli and Shrimp Alfredo with Spaghetti Squash


  1. 4 tablespoons butter
  2. 1/4 teaspoon black pepper
  3. 1/2 teaspoon salt
  4. 1 teaspoon garlic powder
  5. 2 cups heavy cream
  6. 1 1/2 cups parmesan cheese - shredded
  7. 1 12 oz. bag cooked small shrimp – peeled and deveined
  8. 1 small head of broccoli – cleaned and broke into small pieces
  9. 1 large spaghetti squash


  1. Cut your spaghetti squash in half, scoop the seeds out and sprinkle with a drizzle of olive oil. Bake on a cookie sheet at 450 for 40 minutes. The spaghetti like strands will begin to pull away from the sides when it’s done. Check about half way through and if it appears to be drying out drizzle a little more olive oil onto it.
  2. While your spaghetti squash is cooking heat butter in a saucepan. Add garlic, salt and pepper to melted butter and stir until fragrant.
  3. Slowly add heavy cream to butter mixture and whisk continuously. Once the mixture begins to simmer add parmesan cheese slowly – about a teaspoon at a time – stirring continuously until all parmesan has been added and mix is smooth. You may need to smoosh the cheese as you’re stirring it. Don’t give up on it it will smooth out.
  4. Let sit about 5 – 10 minutes so that it thickens.
  5. Put 3 cups of water in a separate saucepan and turn heat on high. Once boiling cook your broccoli until tender. Once it’s tender make sure to drain it well. You do not want to add any extra water to the alfredo. Add broccoli to sauce and stir or you can use the broccoli more as a garnish.
  6. Meanwhile rinse shrimp, remove tails and pat dry. Add shrimp to sauce and stir.
  7. Use a fork to scrape the spaghetti squash out of the peel and into a bowl.
  8. Serve shrimp alfredo over spaghetti squash.

Make sure you follow the Recipes from the Garden #ChooseDreams Pinterestboard for more great recipes!

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To find out more about our sponsor American Family Insurance and their #ChooseDreams campaign, visit them at their website and social media sites.

This post is sponsored by American Family Insurance. All opinions are my own.

For more delicious #WeekdaySupper meals make sure to visit the amazing blogs below!  Your family will thank you.

Monday – Zucchini Noodle Salad with Arugula, Burrata and Tomatoes by The Girl In The Little Red Kitchen
Tuesday – Zucchini Rice Gratin by Delaware Girl Eats
Wednesday – Shrimp Alfredo with Spaghetti Squash by Yours And Mine Are Ours
Thursday – Turkey Spinach Salad with Herb Vinaigrette by Magnolia Days
Friday – Farmers Market Pasta by Momma’s Meals

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About Tammy Northrup

Mother of five sons and one daughter, grandmother to two spunky girls and five of the sweetest boys ever, wife to a mostly amazing man .. okay he's all amazing most of the time, blogger, food lover and onion hater.


  1. Awesome tip on growing spaghetti squash on a trellis. Now I know what I can do with the old panty hose I have and never wear. Renee recently posted...Creamy Pineapple TartletsMy Profile
  2. Great tip!! I'd love to grow my own some day! I have to have spaghetti squash more often because you've reminded me just how good it is! Tammi @ Momma's Meals recently posted...Dear Madison – Learning Big Girl FeelingsMy Profile
  3. You could fool someone with this dish! At first look it really does look like spaghetti! Sometimes I'm at a loss on what to do with spaghetti squash but this dish looks great.
  4. I would love to grow spaghetti squash! Maybe someday when I have a real garden other than my container garden. I was actually just thinking of making spaghetti squash alfredo I like that you added shrimp and broccoli.
  5. I love using spaghetti squash to cut down on carbs, this dish looks awesome!
  6. Love the tips on how to grow your own spaghetti squash; I have to admit that this is one squash we have yet to try… Your recipe sounds just amazing. Perfection all around!


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