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Shrimp scampi spaghetti squash recipe

4-5 servings per recipe


1 spaghetti squash (2-3 lbs)
Canola oil spray
1- 1¼ lbs medium-large shrimp, peeled and deveined
1 ½ tsp smoked paprika
1 tsp onion powder
2 tbsp butter
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced (or 1 ½ tsp diced garlic from a jar)
3 cups raw spinach
¼ cup dried basil
1 tbsp lemon juice
¼ cup grated Parmesan cheese


  1. Preheat oven to 400 degrees F. Cover cookie sheet with tin foil or lightly spray with oil.
  2. Cut squash in half length-wise. If too difficult to cut, poke holes in the squash with a fork and microwave for 2-3 minutes to soften. Once cut, use a spoon to remove seeds and loose flesh. Spray each half with non-stick oil spray or olive oil.
  3. Place squash, cut-side down onto prepared baking sheet and roast in the oven for 30-35 minutes.
  4. Remove from oven and let rest to cool.
  5. Use a fork to scrape out squash flesh to create long strands

For shrimp scampi:

  1. Season shrimp with paprika, onion powder, and black pepper if desired
  2. Melt butter in a large skillet over medium heat. Add garlic, shrimp, and onion. Cook, stirring until shrimp is pink and heated through (about 2-3 minutes). Set aside
  3. Add spaghetti squash and spinach to the shrimp mixture. Cook in a pan until mixed and heated through. Stir in basil, lemon juice, and olive oil.
  4. Season with additional pepper and paprika to taste
  5. Top with parmesan cheese (optional)

Nutrition Facts per 1.5 cup serving: Calories 210, protein 26 g, sodium 500 mg, total carbohydrate 10 g, fiber 2 g

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