This shrimp spaghetti squash dish is a fun and healthy twist on pasta! With tender shrimp and mild squash, it makes a light meal that’s bursting with flavor.
Plus, it’s a great way to sneak in those veggies without feeling guilty. I love how the squash mimics pasta—perfect for a tasty weeknight dinner that won’t weigh you down!
Key Ingredients & Substitutions
Spaghetti Squash: This veggie is the star! Look for a firm squash that feels heavy for its size. If you’re in a pinch, zucchini noodles or regular pasta can work too, but they won’t have the same unique texture.
Shrimp: Fresh shrimp is always great, but frozen shrimp is convenient and usually just as tasty. Just remember to thaw it before cooking! You can also use chicken or tofu for a different protein option.
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you’re looking for a lighter option, avocado oil can be a good substitute.
Garlic: Fresh minced garlic gives the best flavor, but garlic powder can be used in a pinch. Just use about 1/8 teaspoon per clove replaced.
Diced Tomatoes: Fresh tomatoes work best in peak season, but canned tomatoes are a great fail-safe. If you prefer a bit of spice, choose diced tomatoes with green chilies.
What’s the Best Way to Roast Spaghetti Squash?
Roasting spaghetti squash can be tricky if you’re not familiar with it. Start by cutting it lengthwise for the best results.
- After halving, scoop out the seeds really well. This makes it easier to scrape out the strands later!
- Roasting it cut-side down helps it cook evenly. The squash is done when it’s tender and you can easily poke it with a fork.
- Let it cool a bit before scraping the insides. Use a fork to gently pull the flesh away, and you’ll get those lovely spaghetti-like strands!
Follow these tips, and you’ll have beautifully roasted spaghetti squash every time! Enjoy your cooking adventure!
How to Make Shrimp Spaghetti Squash
Ingredients You’ll Need:
For The Dish:
- 1 medium spaghetti squash
- 1 lb medium shrimp, peeled and deveined
For The Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1/4 teaspoon red pepper flakes (optional for heat)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 lemon, halved (one half for juice, one half for garnish)
For Serving:
- Optional: grated Parmesan cheese
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and 40-45 minutes to cook. So, in total, you’re looking at about 1 hour to make a delicious, healthy meal that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Prepping the Spaghetti Squash:
Start by preheating your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
2. Roasting the Squash:
Roast the squash in the preheated oven for 40-45 minutes, until it’s tender and can be pierced easily with a fork. Once done, take it out and let it cool slightly. When it’s easier to handle, use a fork to scrape out the flesh and create those lovely spaghetti-like strands. Set those aside!
3. Cooking the Shrimp:
While your squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Then, add the shrimp to your skillet, seasoning them with salt and pepper. Cook them for about 2-3 minutes on each side, until they turn pink and opaque.
4. Adding Flavor:
Stir in your diced tomatoes and let everything cook together for another 2 minutes to warm through. Squeeze the juice of half a lemon over the shrimp mixture, then toss in the chopped parsley. Stir well to combine all those delicious flavors!
5. Serving Up:
Now it’s time to put it all together! Divide the spaghetti squash strands between your serving plates, and top each with the shrimp and tomato mixture. Garnish with the other half of the lemon and a sprinkle of additional parsley. If you love a bit of cheesy flavor, don’t forget to top it off with some grated Parmesan cheese!
6. Enjoy Your Meal!
Serve immediately and enjoy your light and flavorful shrimp spaghetti squash!
Can I Use Riced Cauliflower Instead of Spaghetti Squash?
Absolutely! If you’re looking for a lower-carb alternative, riced cauliflower can be a great substitute. Sauté it in a pan with a bit of olive oil for 5-7 minutes until tender, then top it with the shrimp mixture just as you would with the spaghetti squash.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop. You might want to add a splash of water or broth to keep it moist when reheating!
Can I Make This Dish Spicier?
Definitely! If you like extra heat, you can increase the amount of red pepper flakes or even add a dash of hot sauce when cooking the shrimp. You can also include sliced jalapeños for an added kick!
What Other Vegetables Can I Add?
Feel free to get creative with your veggies! Spinach or kale can be added for extra nutrition—just throw them into the skillet a minute or two before adding the tomatoes to wilt them down. Bell peppers or zucchini would also make a tasty addition.
