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Shrimp Spaghetti Squash

Spaghetti squash is the original gluten-free “pasta,” plus it’s low-calorie and low-carb. Topping it with tasty lemon garlic shrimp gives this satisfying entrée a good dose of protein, too.

Suggested Serving Size

1 cup

Ingredients

  • 1 medium spaghetti squash
  • 1/4 tsp salt
  • Black pepper to taste
  • 2 Tbsp olive oil
  • 4 garlic cloves, minced
  • 1/2 cup white wine
  • 1/8 tsp crushed red pepper flakes
  • 1 lb shrimp, peeled and deveined
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh parsley, plus additional for garnish

Preparation

  1. Preheat oven to 400°. Line a baking sheet with foil. Carefully slice spaghetti squash down the middle and remove seeds with a spoon. Coat both halves of spaghetti squash with 1 tablespoon of the olive oil, 1/8 tsp of the salt and black pepper to taste. Place cut side down on prepared baking sheet and bake for 40 minutes, or until fully cooked. Let cool. With a fork, separate the squash into "strands" and transfer
  2. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the garlic and sauté about 1 minute. Add wine or broth, remaining 1/8 teaspoon salt, red-pepper flakes and black pepper to taste and bring to a simmer. Let the liquid reduce by half, about 2 minutes.
  3. Add the shrimp and sauté until they just turn pink, about 2 to 4 minutes. Stir in the lemon juice, basil and parsley and serve over spaghetti squash. Garnish with additional parsley.

Nutrition
Calories 182
Total Fat 5
Sat Fat 0
Cholesterol 172
Sodium 325
Total Carb 8
Fibers 2
Sugars 3
Proteins 24

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