Garlicky shrimp are served on top of buttery, cilantro-flecked spaghetti squash in this quick, healthy dinner recipe inspired by shrimp scampi. Pair with a side of sautéed greens, such as kale, collards or spinach.
Nutrition per serving may change if servings are adjusted.
1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon salt, divided
¼ teaspoon cayenne pepper
⅓ cup dry white wine, such as pinot grigio
1 pound peeled and deveined raw shrimp (16-20 per pound), tails left on if desired
1 tablespoon lemon juice
¼ cup chopped fresh cilantro
2 tablespoons unsalted butter, melted
¼ teaspoon ground pepper
Lemon wedges for serving
Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, ¼ teaspoon salt and cayenne; cook, stirring, for 30 seconds. Add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice.
Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter, pepper and the remaining ¼ teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
266 calories;14 g fat(5 g sat); 2 g fiber; 10 g carbohydrates; 24 g protein; 11 mcg folate; 198 mg cholesterol; 3 g sugars; 0 g added sugars; 627 IU vitamin A; 7 mg vitamin C; 112 mg calcium; 1 mg iron; 450 mg sodium; 473 mg potassium
Very good. Cut the red pepper in half for taste and didn’t have coriander so I used smoked paprika. Nice light dinner served with broccoli and buttered toast.
July 03, 2017
Was a little spicy but very good! I will try to cut back on the cumin next time. The kids even loved it.
June 09, 2017
By: Nona Dawn
January 29, 2017
This the first time I prepared spaghetti squash. I cooked it in the oven with water and cooked it probably slightly longer than the maximum recommended time. I used half the amount of cilantro because I find it can be a little over powering. I used extra garlic - the seasoning for the shrimp was quite good! I cooked some coursely chopped bok choy (with garlic and ginger in a little sesame oil). This was a good dish.
January 24, 2017
This was so yummy!! Used chicken broth vs wine otherwise followed the recipe
Lots of flavor and textures. Served with roasted beets, jicama sticks dipped in guacamole and strawberries for dessert!
January 09, 2017
This. Was. Amazing. Very filling. And healthy.... Definitely going to make it again.
September 26, 2016
By: Jasmine B
I just made this last night ! Delish!!!!!
November 10, 2015
By: EatingWell User
I haven't eaten spaghetti squash in years. This was very easy to make and was so tasty. I highly recommend this.
October 22, 2015
By: EatingWell User
I substituted apple cider vinegar for the wine! I turned out wonderfully. I have never had squash this way. I realize I can enjoy healthier food. Thanks!
Pros: taste good, ingredients are easy to find.