Spaghetti Squash with Pesto, Shrimp & Asparagus

YKGrub · May 2026 · Serves 2 · ~25 min

Ingredients

• 1 medium spaghetti squash
• ½ lb shrimp, peeled & deveined
• 1 bunch asparagus, woody ends snapped, cut into 2" pieces
• 3–4 tbsp pesto (store-bought is fine)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Salt, pepper, red pepper flakes
• Parmesan to finish (optional)

Method

Step 1 — Microwave the squash

Pierce the squash all over with a knife (~10 pokes). Microwave whole on high 10–12 minutes, flipping halfway, until it gives when pressed. Let sit 5 min, then cut in half, scoop out seeds, and fork the strands into a bowl. Season with salt and a drizzle of olive oil.

Step 2 — Sauté asparagus (while squash rests)

Heat olive oil in a large skillet over high heat. Add asparagus, season with salt and pepper, cook 3–4 min until just tender with a little char. Push to the side.

Step 3 — Cook shrimp

Add garlic to the pan, 30 seconds, then add shrimp in a single layer. Season with salt, pepper, and red pepper flakes. Cook 1–2 min per side until pink. Don't overcook.

Step 4 — Toss

Add the squash strands to the pan. Add pesto, toss everything together over low heat for 1 minute. Taste, adjust salt. Top with Parmesan and serve.

Time Breakdown

Step	Time
Squash in microwave (hands-off)	10–12 min
Prep shrimp, asparagus, garlic (while it cooks)	parallel
Stovetop cook	8–10 min
Total active time	~15 min