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I love this simple Shrimp Bacon Spaghetti. The flavors of bacon and shrimp come together for a healthy, tasty meal! This is a quick, simple, paleo and Whole 30 meal!
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I love easy, fast meals. Especially on weeknights, when I don’t get home until late and want to eat quick. This meal is super quick if you already have roasted spaghetti squash on hand, like I did. I like to roast a large spaghetti squash to use in meals throughout the week. It comes in handy! You can make a hash with eggs and bacon in the morning, serve it with ground meat and pasta sauce, or use it in quick dishes like this, or a Spaghetti Squash Breakfast Casserole!
It’s easy to roast spaghetti squash if you don’t have any pre-cooked squash in your fridge.
Sorry for the not-so-great photos, my laptop is on the fritz so this was the quickest way to get the photos up. I will probably be updating these with better photos soon.
- 2 cups cooked spaghetti squash
- 8 oz shrimp peeled and de-veined
- 2 slices of bacon
- 1/4 cup grape tomatoes halved
- 1 cup spinach
- 1/4 cup coconut milk
- salt and pepper to taste
Place the bacon in a skillet over medium heat. Cook fully until it is done. Remove from pan, slice, and set aside.
Add the shrimp to the pan and cook for 3 minutes each side.
Add the tomatoes to the pan and stir for 2 minutes.
Add the spaghetti squash, spinach and coconut milk, and bacon slices to the pan and lower the heat. Stir for about 5 minutes, until the spinach has wilted and everything is well combined.
Season with salt and pepper to taste. Serve and Enjoy!