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Juicy shrimp spaghetti squash dish garnished with herbs and spices

Juicy Shrimp Spaghetti Squash

A delicious and healthy alternative to traditional pasta, combining juicy shrimp with tender spaghetti squash for a flavorful family meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes adjust to taste
  • to taste Salt and pepper
  • 1 whole Juice of 1 lemon
  • to taste Fresh parsley, chopped (for garnish)
For the Spaghetti Squash
  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • to taste Salt and pepper
Optional Add-ins
  • to taste Cherry tomatoes, halved (for added freshness)
  • to taste Spinach or kale (for a boost of greens)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Brush the inside with olive oil and season with salt and pepper.
Roasting the Squash
  1. Place the squash halves cut side down on a baking sheet lined with parchment paper.
  2. Roast for 30-35 minutes, or until fork-tender.
Cooking the Shrimp
  1. In a large skillet over medium heat, add olive oil and sauté the minced garlic until fragrant.
  2. Add the shrimp and cook for about 3 minutes on each side, or until they turn pink.
  3. Stir in the red pepper flakes, lemon juice, salt, and pepper.
  4. If using, add cherry tomatoes or spinach; cook until heated through.
Combining and Serving
  1. Once the spaghetti squash is cooked, use a fork to scrape out the strands into a bowl.
  2. Combine the spaghetti squash with the shrimp mixture in the skillet. Toss gently until everything is well mixed.
  3. Top with fresh parsley before serving.

Notes

Don’t overcook the shrimp; keep an eye on them to avoid a rubbery texture. Feel free to add extra spices like paprika or Italian herbs for more depth of flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. Substitute shrimp with sautéed mushrooms or cooked lentils for a plant-based option.