Description
A light, flavorful twist on classic shrimp scampi using tender spaghetti squash strands, juicy shrimp, and a bright lemon-garlic butter sauce.
Ingredients
1 spaghetti squash (about 2.5 to 3 lbs)
Kosher salt
Ground black pepper
1 tablespoon salted butter for squash
2 tablespoons salted butter for sauce
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 pound large shrimp, peeled and deveined
1/2 cup low-sodium vegetable broth
Juice of 1/2 lemon
5 ounces fresh baby spinach
Chopped fresh parsley for garnish
Fresh lemon wedges for serving
Grated Parmesan cheese (optional for serving)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Slice spaghetti squash into 1–2 inch rings and arrange on the baking sheet.
3. Brush tops with 1 tablespoon melted butter and season with salt and pepper.
4. Roast for 30–40 minutes until tender.
5. Shred squash into strands with a fork and season as needed.
6. In a skillet, melt 2 tablespoons butter over medium heat. Add garlic and red pepper flakes; cook for 30 seconds until fragrant.
7. Add shrimp and cook 2 minutes per side until pink and opaque. Remove shrimp and set aside.
8. Add spinach to the skillet and cook until wilted, about 1 minute.
9. Pour in broth and lemon juice, simmer for 2 minutes to reduce slightly.
10. Return shrimp to the skillet, add spaghetti squash, and toss to combine.
11. Serve warm with parsley, lemon wedges, and Parmesan if desired.
Notes
You can use spiralized zucchini or yellow squash instead of spaghetti squash for a faster, low-carb version.
Shrimp can be replaced with chicken breast or tofu; chicken requires longer cooking, and tofu should be pressed and pan-fried.
Olive oil can substitute for butter to make the dish dairy-free and healthier.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting & Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 850
- Sugar: 8g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 65g
- Cholesterol: 240mg