Spaghetti Squash Shrimp Scampi
Spaghetti Squash Shrimp Scampi is a light and flavorful twist on a classic dish, perfect for busy weeknights or special gatherings. This recipe captures the essence of traditional shrimp scampi with a healthy low-carb base using roasted spaghetti squash instead of pasta. Bursting with the vibrant flavors of garlic, lemon, and fresh spinach, this dish is not only satisfying but also quick to prepare. In just under an hour, you can create a nutritious meal that delights the palate and impresses your guests.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2.5–3 pound spaghetti squash
- 1 pound large raw shrimp (peeled and deveined)
- 4 garlic cloves (minced)
- 5 ounces baby spinach
- ½ cup low-sodium vegetable broth
- 3 tablespoons salted butter
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut the spaghetti squash into uniform rings and place them on the baking sheet. Brush with melted butter, season with salt and pepper, and roast for 30-40 minutes until tender.
- In a skillet, melt remaining butter over medium heat. Sauté minced garlic and crushed red pepper until fragrant.
- Add shrimp to skillet, cooking until opaque (about 2 minutes per side). Remove from skillet.
- Stir in baby spinach, vegetable broth, and lemon juice; simmer until slightly reduced.
- Combine shrimp and roasted squash strands in the skillet, tossing gently to combine.
- Serve warm, garnished with lemon wedges and chopped parsley if desired.
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 332
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 190mg
Find it online: https://lowfatflavor.com/spaghetti-squash-shrimp-scampi/