Keto Spaghetti Squash with Shrimp Scampi
Keto Spaghetti Squash with Shrimp Scampi
Ingredients
- 2 cups chicken stock
- 1 small onion, hacked
- 2 ½ Tsp lemon-garlic flavoring
- 1 Tbsp spread or ghee
- 3 pounds spaghetti squash, cut across and seeds evacuated
- ¾ pounds shrimp, shelled and deveined
- Salt and pepper to taste.
Instructions
- Pour soup into the simmering pot and mix in the lemon garlic flavoring, onion, and spread.
- Place the spaghetti squash and cook on high for a considerable length of time.
- Once cooked, expel the spaghetti squash from the stewing pot and run a fork through the meat to make the strands.
- Place the squash strands back to the stewing pot and include the shrimps.
- Season with salt and pepper.
- Continue cooking on high for 30 minutes or until the point that the shrimps have turned pink.
- Press the “saute” button on your instant pot to start heating. Add the chicken stock, onion, lemon garlic spice, ghee and let cook for a minute or so.
- Press the saute button again to turn off the saute function. Add your whole spaghetti squash to the pot. Put your lid on the Instant Pot, making sure that the dial is turned to “sealing”. Set to manual for 20 minutes.
- Once the Instant Pot has finished cooking, turn your dial to “venting” for a quick release. When the pot has depressurized, you can use two forks (you’ll be able to just stick them right in each side of the squash) to pull out the spaghetti squash and put it on a cutting board. Cut it in half lengthwise, remove the seeds from the center and discard (unless you want to roast them!) then use your forks to remove the spaghetti-like strands from the shell.
- Press the saute button again on your Instant Pot and add the shrimp to your sauce, stirring until they’re opaque and fully cooked. Turn off the saute function.
Nutrition
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