Shrimp Scampi Spaghetti Squash

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Roasted spaghetti squash and sautéed shrimp are tossed together in a garlic butter sauce for a delicious and filling (grain-free) meal.

Today is National Shrimp Scampi Day!

Let’s take a twist on the traditional pasta dish by using spaghetti squash!

Spaghetti squash is delicious and can be prepared in a variety of ways, since the low-carb squash “noodles” easily replace pasta in your favorite recipes, such as plain ol’ spaghetti. (Your kids may not even notice the difference!)

This recipe uses roasted spaghetti squash as the base for topping with shrimp sautéed in garlic and olive oil. YUM. Nutritious and packed with flavor, this meal is actually simple to make and looks elegant.

Normally, one whole spaghetti squash takes about an hour to roast in the oven, but I recommend piercing it all over and placing it into the microwave for a few minutes to soften it first. This makes it easier to cut in half and decreases the total cook time to about 30 minutes!

Note: To save even more prep time on busy nights, roast the squash ahead of time, and save the spaghetti-like strands to mix into the cooked shrimp later. Dinner will be ready in less than 20 minutes!

Get your pasta fix with this yummy high-protein alternative to traditional high-carb dishes.

Shrimp Scampi Spaghetti Squash

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Serves: 4

Roasted spaghetti squash and sautéed shrimp tossed in a garlic butter sauce for a delicious and filling (grain-free) meal.

10 minPrep Time

45 minCook Time

55 minTotal Time

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Ingredients

• 1 medium spaghetti squash
• 1 Tbsp olive oil
• sea salt, to taste
• black pepper, to taste
• 3 Tbsp butter
• 2 Tbsp olive oil
• 1 lb raw shrimp
• 3 garlic cloves, minced
• 1 Tbsp lemon juice
• 2 Tbsp fresh parsley, chopped
• 1/4 cup Parmesan cheese, freshly grated

Instructions

1. Preheat the oven to 350. Pierce spaghetti squash all over with a sharp knife. Place into the microwave for 5-6 minutes to soften.
2. Cut the squash in half lengthwise and place halves (cut side up) on a baking sheet. If necessary, stabilize them by molding a small piece of aluminum foil around the bottom of each half. Scoop out the seeds with a spoon and discard. Drizzle each half with olive oil and sprinkle with salt and pepper. Roast for 30-40 minutes.
3. Remove squash from oven and allow to cool, about 10 minutes. Meanwhile, heat a large skillet to medium heat. Add olive oil and butter. Add garlic and saute 1-2 minutes. Toss in the shrimp and cook until pink, about 5 minutes. Remove from heat.
4. Using a fork, shred the inside of each squash half, to loosen the spaghetti-like strands. Add to the skillet and toss to combine with the shrimp mixture. Toss with lemon juice, fresh parsley, and freshly grated Parmesan cheese.

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