A great low-carb, paleo, clean eating recipe for shrimp scampi where noodles are substituted with spaghetti squash. If you prepare the spaghetti sqash in advance, it is ready in minutes.

Recipe Summary

prep:
10 mins
cook:
47 mins
total:
57 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.

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  • Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.

  • Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.

Nutrition Facts

417 calories; protein 26.5g; carbohydrates 16.1g; fat 29.3g; cholesterol 230.1mg; sodium 345.3mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/31/2017
The shrimp in this dish was absolutely delicious but the spaghetti squash was a little bland. I would suggest doubling the shrimp sauce to add to the spaghetti squash. As written there was not enough leaving the squash dry & bland. I would also add 2 tablespoons butter salt pepper garlic and parsley to the spaghetti squash as well. Being it s 9 degrees out I had to use dry parsley instead of fresh but even with the dry herbs the shrimp was very good! Thank you Barbra for a healthy quick and easy dinner! Read More
(5)

Most helpful critical review

Rating: 1 stars
01/09/2018
The spaghetti squash and shrimp together was too soft and mushy bringing only one note into the dish. I recommend adding asparagus or other veggies to bring more depth to this dish. Read More
(2)
25 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
12/31/2017
The shrimp in this dish was absolutely delicious but the spaghetti squash was a little bland. I would suggest doubling the shrimp sauce to add to the spaghetti squash. As written there was not enough leaving the squash dry & bland. I would also add 2 tablespoons butter salt pepper garlic and parsley to the spaghetti squash as well. Being it s 9 degrees out I had to use dry parsley instead of fresh but even with the dry herbs the shrimp was very good! Thank you Barbra for a healthy quick and easy dinner! Read More
(5)
Rating: 5 stars
12/29/2017
very quick and easy.....was delish!!!!! Read More
(2)
Rating: 1 stars
01/09/2018
The spaghetti squash and shrimp together was too soft and mushy bringing only one note into the dish. I recommend adding asparagus or other veggies to bring more depth to this dish. Read More
(2)
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Rating: 4 stars
01/12/2019
We are doing Whole30 and I needed recipes. I like spaghetti squash so this was good for me. My spouse doesn't. I juiced and zester 1 full lemon for a great tangy flavor and it was good for 2 of us. Read More
(1)
Rating: 5 stars
02/18/2020
I wasn’t sure how this would turn out. I’ve never cooked a spaghetti squash in my life. But this was awesome! We love seasoned food. So, I’m always adding extra seasonings to everything. This dish was no different! Before I baked the squash, I rubbed a bit of olive oil on the cut sides. Then sprinkled with the salt / pepper... then added Italian seasoning & garlic power. After the squash came out of the oven& was cooling... I sautéed an onion with the garlic.... then added the shrimp with 1/2 of a chopped green pepper & 1/2 of a red bell pepper. ( this added more flavor, crunch & color) I then added the crushed red peppers, & more Italian seasoning. After I scooped out the squash with a fork, i drizzled a little of the lemon juice on it. I did not mix it all together... we did it ourselves on our plates. I did sprinkle with fresh parsley & a little chopped ( food chopper) pram. cheese. ( only because I had some in the frig) once on our plates. Read More
(1)
Rating: 4 stars
06/05/2018
My teenagers both said they would eat it again. That is a winner for me. Made as written. Read More
(1)
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Rating: 5 stars
09/23/2018
I added asparagus changed the order of things by cooking the vegetables in the oil first then added the shrimp. Added a little butter at the end of sautéing then add the lemon juice and squash. Very good!! Read More
Rating: 4 stars
10/30/2018
We had mixed reviews. Those that didn't mind spaghetti squash loved it and those not a fan loved the shrimp part. I'd still make it again. Read More
Rating: 5 stars
09/24/2019
So delicious! Read More
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