4 Tbsp sun-dried tomato pesto (or any kind you prefer)
2 Tbsp olive oil
1 Tbsp minced garlic
Assorted Peppers (I used red, yellow & orange)
8 oz Cooked Shrimp (I used Sam’s Club frozen medium sized shrimp)
Garlic Powder (to taste)
Italian Seasoning (to taste)
Salt (to taste)
Cut in half and remove seeds from spaghetti squash. Bake spaghetti squash at 400 degrees for 1 hour. Let cool then use a fork to get out the noodle-like strands. Drain in strainer. Set aside.
Steam the broccoli, carrots and green beans until tender. Meanwhile, sautee minced garlic, onion, peppers and mushrooms in olive oil. Add pesto. Add steamed veggies and shrimp. Cook until everything is evenly coated with pesto and shrimp are warm. Add additional seasoning to taste. Put shrimp and veggies over spaghetti squash.
Weight Watchers Points Plus value (per serving) = 5