Spaghetti squash with shrimp is low in carbs but high in flavor! It's full of fiber to fill you up and super easy to adapt to being vegetarian or vegan.
Winter squashes are delicious and nutritious
Spaghetti squash are in the winter squash family. These days, we can get most fruits and vegetables year-round, but they are still tastier when they are in-season. This roast spaghetti squash recipe is perfect for chasing away those winter blues with some delicious and healthy food! For more info on the health benefits of spaghetti squash, check out this article.
How to cut spaghetti squash
This roasted spaghetti squash recipe calls for you to cut the squash in half before you bake it. This is something that could be easier said than done. Winter squashes all have hard exteriors that can make cutting them a bit tricky. Here are some tips to make it a bit easier.
Cut the top and bottom off of the spaghetti squash. This gives you a base to stand it up and a place to easily start your cut. It's also not too difficult to cut a smaller area. Stand your spaghetti squash upright and carefully slice it down the middle.
Another method is use a sharp knife and poke some small slits in the skin. You want to make a dotted line where you plan to cut the spaghetti squash in half. Microwave it for 5-6 minutes and then cool slightly. Slice off the stem, then cut it in half. Your spaghetti squash will still be hot, so use a towel or an oven mitt to handle it.
Protien options if shrimp isn't your thing
Not everyone is a fan of shrimp. Not a problem with this recipe! Spaghetti squash can be used with almost any protein or no protein at all. You can grill up or roast some chicken breasts, brown some ground beef, cook some steak in your air fryer, or for a really easy dinner, pick up a store-bought rotisserie chicken, chop it up and throw it on top of the roasted spaghetti squash.
If you are vegan or vegetarian, follow the recipe for the spaghetti squash and top it with some cooked tofu; black and white beans; chickpeas; sautéd peppers and onions; the possibilities are endless!
If you want to cut down on the points/Bites, cook the shrimp in some cooking spray and top with a homemade marinara sauce instead of the butter sauce.
Roasting the spaghetti squash seeds
Much like pumpkin seeds, spaghetti squash seeds have a delicious nutty flavor. They make a wonderful snack and can be prepared sweet or savory or salty.
After you scoop the seeds out, you will need to separate the seeds from the flesh. Soak the seeds in a bowl of water, swishing them around with your hands. The seeds will start to rise to the top; simply scoop them out. You can also put the seeds in a strainer and use your kitchen sprayer to rinse them off. Then and spread them out to dry on a dishcloth, patting them dry.
Toss the seeds in some olive oil and the spices of your choice. You can go simple with salt and pepper, sweet with some cinnamon and sugar, spicy with cayenne pepper, the only limit is your imagination!
In a 350º oven, bake the seeds for 15-20 minutes, stirring once or twice during cooking. You will know they are done when they are golden brown.
Roasted Spaghetti Squash
Ingredients:
2 medium spaghetti squash
2 T. extra virgin olive oil, divided
1 t. garlic powder
Sea salt & black pepper, to taste
2 T. unsalted butter
2-3 cloves garlic, minced
1 lb small shrimp, peeled, deveined, and tail off*
3 T. fresh parsley, chopped
¼ c. Parmesan cheese, freshly grated
BLUE PLAN: 6 points
GREEN PLAN: 6 points
PURPLE PLAN: 6 points
Easy Roasted Spaghetti Squash with Shrimp
- Total Time: 55 minutes
- Yield: 4 1x
Ingredients
2 medium spaghetti squash
2 T. extra virgin olive oil, divided
1 t. garlic powder
Sea salt & black pepper, to taste
2 T. unsalted butter
2-3 cloves garlic, minced
1 lb small shrimp, peeled, deveined, and tail off*
3 T. fresh parsley, chopped
¼ c. Parmesan cheese, freshly grated
Instructions
Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.
Trim the top and bottom off of each spaghetti squash to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash. Save the seeds for roasting if you choose.
Brush the edges and inside of each squash half with olive oil. Sprinkle with the garlic powder and season to taste with salt and black pepper.
Place the squash, cut side down, on the prepared baking sheet. Cook until the squash is for fork-tender about 40 minutes.
When the squash is almost ready, melt the unsalted butter in a large skillet. Add the garlic and sauté until fragrant, about 30 seconds. Add the shrimp, and season to taste with salt and black pepper. Cook, stirring frequently until the shrimp is warmed through and opaque, approximately 2-3 minutes.
Remove from heat and set aside. Keep warm.
Remove the squash from the oven and cool for several minutes. Once cool enough to handle, flip over each squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.
Evenly divide the contents of the skillet, including the remaining melted butter, between the spaghetti squash halves. Sprinkle with the chopped parsley and gently toss to combine. Top with some freshly grated Parmesan cheese and serve immediately.
- Prep Time: 15
- Cook Time: 40
Nutrition
- Carbohydrates: 6.04g
- Fiber: 1.3g