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
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.)
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.
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.
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
Vitamin C (28% daily value), Iron (22% dv), Vitamin A (20% dv)