Spaghetti Squash with Garlic Shrimp

Spaghetti Squash with Shrimp-2

I love spaghetti squash. When roasted, it develops a wonderful buttery nutty flavor. It has become more and more my go-to pasta substitute. Spaghetti squash is light, low carb, and paleo friendly! The added bonus is you can normally find spaghetti squash year round.

Don’t be intimidated by this delightful veggie. If you pop it in the microwave for 3-4 minutes, it will make it a lot easier to cut. Check out my video below where I show you just how do tackle it! You can have dinner on the table in less than 45 minutes and it will be fabulous!


A little squash goes a long way. One small to medium sized spaghetti squash can easily feed six people. So, keep that in mind when shopping for one.

A shrimp deveined will make cleaning your shrimp a lot easier and faster! Click here to get a Shrimp Deveiner like the one I use!

See the video tutorial of this recipe here!

Spaghetti Squash with Garlic Shrimp

  • Servings: 6
  • Print


For the Spaghetti Squash:

1 Spaghetti squash

1 tsp Dried basil

Salt to taste

Pepper to taste

Olive oil for drizzling

For the Shrimp:

1 lbs. Shrimp, peeled and deveined

1 tablespoon olive oil

2 tablespoon unsalted butter

3 garlic cloves, minced

¼ tsp red pepper flakes

1 tsp dried oregano

½ tsp Sea Salt

½ tsp black pepper

3 cups fresh baby spinach

Juice of a fresh lemon

Fresh parsley, chopped

Parmesan cheese, shredded


Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife, cut both ends off squash then cut in half lengthwise. Scoop out the seeds and middle section of the squash and discard. Place the halves, with the cut side up, on a rimmed baking sheet lined with wax paper or foil. Drizzle with olive oil and sprinkle with salt, pepper, and dried basil. Turn the squash over (cut side down) and roast in the oven for 35-40 minutes, until you can insert a knife in the squash and it goes through without resistance. Let it cool until you can handle it safely (should still be warm, but not so hot it will burn you). 

While you are waiting for the squash to cool just a bit, melt the butter and olive oil in a skillet over medium heat. Add in the garlic and sauté for 1-2 minutes – be careful not to burn the garlic. Next add in the shrimp, red pepper flakes, dried oregano, salt, and pepper. When the shrimp are almost cooked through (should only take a couple of minutes per side) add in the baby spinach and lemon juice. Continue cooking just until the shrimp are fully cooked and the spinach is wilted yet still bright green. Remove the pan from the heat.

Once squash has cooled enough to handle, scrape the insides with a fork to create strands in the squash that resemble spaghetti. Plate the spaghetti squash, drizzle with a little olive oil then add parmesan cheese and chopped parsley. Top with shrimp and spinach mixture. Serve and enjoy!

Author: Delightful and Delicious

Full time writer, chef, DIY champ...part time superhero!

8 thoughts

  1. I plan to try the recipe for spaghetti squash shrimp but can’t seem to print it out for easy reference and shopping. Can you email it? Or grant permission?


      1. thank you. I was able to print the recipe when I downloaded it on Instapaper. And I make the recipe last night. Not sure if I had a bad squash as I had it for 2 weeks before I used it. It took longer to cook that the recommended 40 minutes and even after it cooled, it seemed to be not easy to extract from the skin into nice long stands. Otherwise it was delicious.
        In the past I have microwaved the squash to cook, this time I tried your suggestion of baking it.


    1. I had the same problem with the “print” button at the headline of the recipe, there’s another “print” button on the bottom. I was able to print down there1


  2. I simply LOVE your recipes. The squash with shrimp is AMAZING. Thank you for sharing your delightful and delicious food with us. From one Stephanie to another you rock.


  3. So I didn’t have oregano or parsley. But the meal came out great and quite filling. Spagetti squash is not too popular in my country so I grabbed it when I found it in the grocery. If I had to change anything, i’d Probly add more spinach.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s