IIFYM Recipe- Garlic Shrimp and Spaghetti Squash

IIFYM Recipe- Garlic Shrimp and Spaghetti Squash

Total Time- 45 minutes

Looking for a low fat, low carb, but high protein dish? Today’s garlic shrimp and spaghetti squash recipe will be sure to help you reach your daily protein goal without messing up any of your other macros for the day. Not only that but the spaghetti squash noodles in the dish will also help you get a lot of good vitamins and minerals for the day. Nutrient dense foods for the win! I hope you enjoy it.


  • 1lb raw shrimp
  • 2 cloves of garlic, minced
  • 1/2 cup Greek yogurt
  • 1/2 cup Almond Milk, unsweetened
  • 1/4 cup Parmesan Cheese, shaved
  • 1 TBSP garlic powder
  • 1 Tsp Sea salt
  • 1 Tsp pepper
  • Juice of 1/2 lemon
  • 1 Medium spaghetti Squash
  • 1 Tsp Sea salt
  • 1 Tsp pepper
  • 1 TBSP olive oil


  1. Preheat oven to 400 degrees F. Carefully slice the spaghetti squash down the middle and remove the seeds with a spoon. Coat both halves of the squash with the olive oil, sea salt and pepper. Place on a baking sheet lined with aluminum foil and bake for 40 minutes. Allow to cool for 10 before shredding with a fork.
  2. Spray a medium sized pot with cooking spray and saute garlic until lightly brown on medium heat. Add almond milk and Greek Yogurt to the pot and gently whisk to combine. Once sauce begins to boil slightly, add the Parmesan cheese and reduce the heat to low. Stir occasionally until cheese has fully melted.
  3. Spray a large saucepan with cooking spray and then add the shrimp. Season with garlic powder, sea salt, pepper, and lemon juice and cook for roughly 5 minutes or until shrimp is pink.
  4.  Add Greek yogurt and spaghetti squash to saucepan and toss to combine.

Macro Breakdown

Servings: 5

Calories: 190

Protein: 31 grams

Fat: 9 grams

Carbs: 4 grams

Fiber: 1 gram


Recipe Credit: www.itscheatdayeveryday.com