Creamy Honey Mustard Balsamic Garlic Spaghetti Squash and Shrimp

Name: Creamy Honey Mustard Balsamic Garlic Spaghetti Squash and Shrimp
Prep time: 5 min
Cook time: 10 min
Total time: 5 min
Yield: 2
Ingredients: spaghetti squash; cooked spinach; boiled shrimp; baseculture original almond butter; balsamic vinegar; chopped garlic; salt; pepper; onion powder; water; Dijon mustard; honey; olive oil

5 mins prepServes 2

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.

2 servings

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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.

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Creamy Honey Mustard Balsamic Garlic Spaghetti Squash and Shrimp

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