Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell.com, July 2018


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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 1/4 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 1/4 teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash. Sprinkle with Parmesan and serve with a lemon wedge.

Nutrition Facts

1 1/4 cups
350 calories; protein 26.7g; carbohydrates 17.9g; dietary fiber 3.5g; sugars 6.5g; fat 17.1g; saturated fat 6g; cholesterol 191.2mg; vitamin a iu 1006.8IU; vitamin c 17.2mg; folate 30mcg; calcium 181.9mg; iron 3.9mg; magnesium 75.4mg; potassium 538.7mg; sodium 590.6mg; thiamin 0.1mg.

3 1/2 lean protein, 3 vegetable, 2 1/2 fat