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!
Spaghetti Squash with Garlic Shrimp
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!