Tomato Basil Shrimp


  • ½ Large Firm Beefsteak Tomato
  • ¼ cup Diced Onion
  • 1 Small Spaghetti Squash
  • 4 – 6 oz. Shrimp


  • 1 tbsp. Basil
  • 1 tbsp. Minced Garlic
  • Dash Onion Powder
  • Dash Lime Juice (optional)
  • Course Ground Pepper to taste


  • Preheat oven to 375°
  • Poke holes in squash and bake whole for about 40 minutes
  • Peel & devein shrimp
  • Dice tomato


  • Place tomato, onion & seasonings in skillet with splash of olive oil – sauté till tomatoes are just slightly softened.
  • Add shrimp, toss and cover. Sauté till shrimp are pink and plump. Tomatoes should still be slightly firm.
  • Remove from heat and toss the spaghetti squash in the leftover juices from the sautéed tomatoes and mix the juices in real well, let it simmer for just a bit. Don’t let tomatoes get cold.
  • Drain excess juices of the spaghetti squash and serve.

Serving Suggestion & Tips:

  • Serves 1
  • Measure 1 cup of spaghetti squash and place on center of plate, top with tomato basil sauce and shrimp, sprinkle a little lime juice and enjoy.
  • Will freeze well.