Name: Spaghetti Squash Shrimp Scampi
Prep time: 25 min
Total time: 25 min
Ingredients: 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded; 2 tablespoons extra-virgin olive oil; 1 tablespoon minced garlic; 0.5 teaspoon salt, divided; 0.33333334326744 cup dry white wine; 1 pound peeled and deveined raw shrimp (16-20 per pound), tails left on, if desired; 1 tablespoon lemon juice; 0.25 cup chopped fresh parsley; 2 tablespoons unsalted butter; 0.25 teaspoon ground pepper; 0.25 cup shredded Parmesan cheese; Lemon wedges for serving

Spaghetti Squash Shrimp Scampi

4.0

(2)

2 Reviews

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.

Hilary Meyer

Updated on July 10, 2019

Prep Time:

25 mins

Total Time:

25 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Egg Free Gluten-Free Healthy Aging Healthy Immunity High-Protein Low Sodium Low-Calorie Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

1 2 1/2- 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

Directions

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 (per serving)

350	Calories
17g	Fat
18g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/4 cups
Calories 350
% Daily Value *
Total Carbohydrate 18g	7%
Dietary Fiber 4g	13%
Total Sugars 7g
Protein 27g	53%
Total Fat 17g	22%
Saturated Fat 6g	30%
Cholesterol 191mg	64%
Vitamin A 1007IU	20%
Vitamin C 17mg	19%
Folate 30mcg	8%
Sodium 591mg	26%
Calcium 182mg	14%
Iron 4mg	22%
Magnesium 75mg	18%
Potassium 539mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.