Shrimp Spaghetti Squash (Edit recipe)

Shrimp Spaghetti Squash is the perfect combination for an easy, low carb dinner! You will love how simple it is to make this restaurant quality meal! Healthy alternative to pasta and still tastes great! I recommend slicing the squash into rings to create longer strands resembling spaghetti.

10 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	401
Fat:	25 g
Carbohydrates:	13 g
Protein:	30 g
Cholesterol:	390 g
Sodium:	4938 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by Christine Hryniszak

Serves: 2

Ingredients

1 lb Raw Shrimp, deveined and peeled
4 cloves Garlic, diced
.33 cups White Wine
1 Tbsp Sea Salt
1 Tbsp Parsley, fresh, chopped
1 whole Shallot, diced
.25 tsp Red Pepper Flakes
4 Tbsp Salted Butter
.5 whole Lemon, squeezed
1 tsp Garlic Powder
1 whole baked Spaghetti Squash
1 bunch Baby Spinach

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slice rings of equal size and brush with olive oil and sprinkle with garlic powder on baking sheet lined with parchment paper at 400 degrees for 40 minutes flipping half way through. Bake till fork can easily go through inner ring. While baking, slice lemon, dice garlic and shallot. On Medium heat in saucepan add 2 Tbsp of olive oil and shrimp. Cook 2-3 minutes each side or until done. Remove from heat. In pan add olive oil with garlic and shallots and red pepper flakes. Cook 2 minutes. Add butter and wine and cook 4 additional minutes. Add shrimp, parsley and spinach. Cook 1 minute more or till spinach wilts. Once rings cooled remove strings and arrange on dish and top with shrimp. Serve warm and enjoy!