I wasn’t sure what to make for dinner last night so I decided to whip something up with the leftovers in the house. I love meals that are made spontaneously with all sorts of combinations of flavor. It was so good I put myself in a food coma but it was so low calorie that I was guilt free.


  • 1 Medium Zucchini Sliced
  • 1 Medium Yellow Summer Squash Sliced
  • 3 Tbsp Parmesan
  • 1 Tbsp Cajun Grill Seasoning (Any flavor would work)
  • Cooking Spray
  • 1 Spaghetti Squash
  • 9oz of Shrimp (3 servings)
  • 3 Skewer Sticks
  • 3/4 Cup Low Sodium Spaghetti Sauce


  1. Prepare the spaghetti squash with my recipe here. The spaghetti squash will take about 1 hour to prepare so make sure you do this first.
  2. Heat The Grill to 500 Degrees
  3. Spray a sheet of tin foil with cooking spray. Spread out zucchini and squash on the tin foil, spray a tiny coat of cooking spray on top.
  4. Add 3oz of shrimp on each skewer, spray with cooking spray and lay on the tin foil next to zucchini and squash.
  5. Sprinkle the Cajun seasoning over the squash, zucchini, and shrimp.
  6. When the grill is ready lay the tin foil on and cook each side of the zucchini, shrimp, and squash for 4 minutes each. (Until lightly browned)
  7. When spaghetti squash is done place 1 cup (1 serving) onto a plate.
  8. Add 1/4 Tbsp spaghetti sauce, 1/2 cup zucchini and squash, 1 shrimp skewer and 1 tbsp of Parmesan. Repeat two more times for more servings

Serves 3: Per Serving 193 Calories, 4g Fat, 700mg Potassium, 16g Carbs, 4g Fiber, 23g Fiber, 5g Sugar