Creamy Honey Mustard Balsamic Garlic Spaghetti Squash and Shrimp
Serves 25 mins prep10 mins cook
A quick 10-minute meal featuring creamy honey mustard balsamic garlic sauce served over cooked spaghetti squash and shrimp. This dish is both paleo and Whole30 compliant. The sauce, made with almond butter, adds a deliciously rich texture and can also be used as a dressing or dip. Perfect for lunch or dinner, it's a great way to enjoy spaghetti squash in a new and flavorful way.
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What you need
Instructions
1: Pierce the outside of the spaghetti squash and cook whole at 375°F for 45 minutes, flipping halfway. 2: Once cooked, open and scoop out the seeds. 3: In a blender, combine almond butter, balsamic vinegar, chopped garlic, salt, pepper, onion powder, and water, blending until smooth. 4: Mix in Dijon mustard and honey (or date syrup for Whole30). 5: Serve the sauce over the cooked spaghetti squash and boiled shrimp.View original recipe