Light Shrimp Puffs

Light Shrimp Puffs.




1 medium spaghetti squash
8 oz cooked shrimp, liquid squeezed out & chopped
1 cup low fat mozzarella cheese, shredded (not packed)
2 tbsp organic mayo
1 1/2 cup Panko or whole wheat breadcrumbs
1 garlic clove, crushed
1 tsp parsley flakes
1/2 tsp black pepper
Pinch of salt
Cooking spray (I use Misto)

1.Preheat oven to 375 F degrees. Wash squash, cut in half lengthwise and spoon the seeds out. Punch randomly with a fork, place cut side down on a baking sheet lined with parchment paper. Bake for 30 minutes
2.Take out of the oven, let it cool and separate the strands with the fork.


3.Squeeze the liquid from squash very well using your hands. Place in a medium bowl. Add remaining ingredients and mix well.

4.Spray mini muffin baking sheet with cooking spray and fill each opening full. Puffs won’t rise, so be generous. Bake for 15 minutes.

5.Remove from the oven and let shrimp puffs cool for 5 minutes before transferring onto a platter. They will slide out of the tin with a fork’s or spatula’s help. Serve warm or cold






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One Response to “Light Shrimp Puffs”

  1. Janet:

    Can these be frozen?

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