Ingredients57 m servings 417 cals
- 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.
- 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.
Per Serving: 417 calories; 29.3 g fat; 16.1 g carbohydrates; 26.5 g protein; 230 mg cholesterol; 345 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 e...
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.