This Creamy Honey Mustard Balsamic Garlic Spaghetti Squash and Shrimps takes only 10 minutes to make. It is paired with a 5-minute sauce and is paleo, whole-30 friendly and simply DELICIOUS! I had the squash cooked, so it would take longer if you needed to cook it. I enjoyed this last week for lunch with this amazing sauce, which also makes a fabulous dressing and dip! I got requests for some new ways to eat spaghetti squash, so sharing one of my faves. Just prep some squash by cooking one big one. *A good tip is to just pierce the outside of the squash and cook the squash whole for about 45 minutes at 375F, depending on the size of the squash. Flip the squash halfway, then open and scoop out the seeds. Dress with some sauce as you want during the week. The base for the sauce is almond butter, and that gives it this creamy texture.

How do you make this Creamy Honey Mustard Balsamic Garlic Spaghetti Squash and Shrimp?
Make the sauce. Combine all the ingredients for the sauce- 1/2 cup original almond butter, 1 tablespoon balsamic, 2 cloves chopped garlic, 3/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 onion powder, 4-6 tablespoon water (depending on how thick you want it), 1.5 tablespoon Dijon mustard, 2 tablespoon honey (or date syrup for Whole-30), and 1 teaspoon olive oil in a food blender. Blend until smooth. Toss the sauce with the cooked pasta and top with some steamed spinach and boiled shrimps.