Shishkabob Spaghetti

A couple of weeks ago, I shared a little glimpse into my weight loss journey–or rather, new healthy lifestyle. One of the hardest parts about living low-carb is the variety in meals. There’s only so many times you can have a salad with grilled chicken… Am I right, ladies? So, I’ve tried to think out of the box, exploring new combinations and dishes where a simple healthy substitute can go a long way.

I’m a big fan of squash and when fall rolls around, I make sure to get my hands on all kinds. One of my favorites is spaghetti squash, and while we normally eat it sweet with a little margarine and Splenda brown sugar, this time we decided to go savory, using it as the base for our take on an Italian seafood “pasta” dish.


After marinating fresh shrimp, onions, sweet tomatoes, mushrooms and bell peppers in lime juice, EVOO and some red chili flakes and garlic, we placed the shrimp and veggies on skewers and popped them in the oven for about 10-12 minutes on 350 degrees. We popped the spaghetti squash in the microwave until it was soft and easy to fork. **Note: This isn’t my ideal way to cook but the microwave does the trick when you don’t have tons of time to kill waiting for squash to soften in the oven.

Stringing the squash onto the plate, we pulled the items off the skewers, placed them on top of the squash and poured about 1-2 tablespoons of store-bought pasta sauce over the dish. And what good is a pasta dish without a little cheesy goodness? We sprinkled some freshly grated Parmesan cheese, of course.

Believe it or not, this new spin on spaghetti was a big hit! The hubby was happy and so were our bellies. I will definitely be making this again soon… Next time, I’m going for sausage and peppers! Mmmmmm. Doesn’t that sound good? I’m getting hungry just thinking about it.

Hope your week is off to a great start… Happy HEALTHY eating!