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Spicy Shrimp Squash Stacks

Prep Time:

Cook Time:




About the Recipe


3 medium spaghetti squash

8 oz Crave Brothers Mascarpone

¾ cup sour cream

1 ½ cups Crave Brothers Fresh Mozzarella Cheese, shredded

2 tbsp fresh chives, chopped

black pepper, to taste

1 lb large shrimp, peeled and deveined

1/4 tsp salt

1 tsp cayenne pepper

2 tbsp olive oil

4 garlic cloves, minced

3 tbsp cilantro, chopped, plus more for topping

1 tbsp butter

2 tbsp lime juice

2 avocados, sliced, for topping

1 large tomato, chopped, for topping


Preheat oven to 375.

Cut each spaghetti squash in half and scoop out the seeds with a spoon. Lay squash skin side down on a baking sheet. Bake for 45 minutes or until cooked through.

In a bowl mix together the mascarpone, sour cream, mozzarella cheese and chives. Season with black pepper. Set aside.

Season the shrimp with salt and cayenne pepper. In a skillet, add the olive oil and garlic. Cook over medium heat for 2 minutes. Add the shrimp and cook for 5 minutes or until shrimp are pink. Stir in cilantro, butter and lime juice.

Remove baked spaghetti squash from the oven. Fluff each squash with a fork releasing some of the strands, leaving the squash in a shell. Top each with mascarpone mixture and fill each with equal amounts of shrimp. Top with avocado and tomatoes. Sprinkle with cilantro.

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