Spaghetti Squash Shrimp Scampi

Spaghetti Squash Shrimp Scampi

2 Reviews
From:, July 2018

Give buttery shrimp scampi a healthy update with delicately sweet spaghetti squash. The parsley-flecked squash "noodles" slash calories, add fiber and leave this classic dish still plenty decadent.

Ingredients 4 servings

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Original recipe yields 4 servings
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
  • ½ teaspoon salt, divided
  • ⅓ cup dry white wine
  • 1 pound peeled and deveined raw shrimp (16-20 per pound), tails left on, if desired
  • 1 tablespoon lemon juice
  • ¼ cup chopped fresh parsley
  • 2 tablespoons unsalted butter
  • ¼ teaspoon ground pepper
  • ¼ cup shredded Parmesan cheese
  • Lemon wedges for serving


  • Prep

  • Ready In

  1. Place squash halves, 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. You can also cook the squash in a pressure cooker/multicooker; see Tip.)
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and ¼ teaspoon salt; cook, stirring, for 30 seconds. Carefully 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.
  3. Use a fork to scrape the squash flesh from the shells into a medium bowl. Add parsley, butter, pepper and the remaining ¼ teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash. Sprinkle with Parmesan and serve with a lemon wedge.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 350 calories; 17 g fat(6 g sat); 4 g fiber; 18 g carbohydrates; 27 g protein; 30 mcg folate; 191 mg cholesterol; 6 g sugars; 0 g added sugars; 1,007 IU vitamin A; 17 mg vitamin C; 182 mg calcium; 4 mg iron; 591 mg sodium; 539 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value), Iron (22% dv), Vitamin A (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, 3 vegetable, 2½ fat

Reviews 2

December 06, 2018
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By: ginny
Flavor was just ok, nothing special
August 01, 2018
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By: Michael Wilson
Great dish! I baked the squash instead of microwaving it. It came out wonderfully and was much "lighter" than a standard shrimp/pasta dish.
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