Shrimp Scampi Spaghetti Squash. A healthy Shrimp Scampi made with spaghetti squash and shrimp is the perfect healthier alternative to a shrimp scampi pasta dish, but it still has the buttery garlicy flavors we all love! This low-carb healthier alternative to pasta shrimp scampi is one the whole family will love.
Shrimp Scampi Spaghetti Squash
There are so many spaghetti squash recipes that I love, and my newest love is this amazing Shrimp Scampi Spaghetti Squash! You can have an amazing shrimp scampi dinner in 30 minutes with this easy Shrimp Scampi Spaghetti Squash recipe!
All you have to do is bake the spaghetti squash.
While the squash is baking in the oven cook the shrimp in the garlic butter sauce.
Then mix the shrimp and sauce with the spaghetti squash and top with a sprinkle of parmesan cheese.
A simple and easy yet delicious meal that the whole family will love!
This is one of our favorite shrimp spaghetti squash recipes and we make it often because everyone clears their plates when I make it. This low carb Shrimp Scampi is the perfect healthier alternative to a shrimp scampi pasta dish, but it still has the buttery garlicy flavors we all love!
If you have never made spaghetti squash for your family then this is for sure a recipe that will be a great one to start with. The flavors are amazing and the shrimp pairs so well with spaghetti squash.
Spaghetti Squash Recipes
- Chicken and Broccoli Alfredo Spaghetti Squash
- Buffalo Chicken Spaghetti Squash
- Chicken Pesto Spaghetti Squash
- Spaghetti Squash Lasagna
- Chicken Enchilada Spaghetti Squash
- Shrimp and Broccoli Alfredo Spaghetti Squash
- Sausage and pepper spaghetti squash
- Feta Spaghetti Squash
- Sundried Tomato Spaghetti Squash
Why you will love this recipe
Easy to make. Shrimp scampi sounds fancy and fancy tends to make us think it is going to be hard to make, but this healthy shrimp scampi with spaghetti squash recipe is easy to make and only takes about 30 minutes.
Full of flavor. Tender spaghetti squash mixed with shrimp cooked in a garlic and butter sauce that is full of flavor and you don’t even realize it is a healthy dinner recipe.
Healthy dinner. Spaghetti squash is healthy, shrimp is healthy and combined with the butter and garlic sauce makes for a flavorful and healthy main dish.
Does spaghetti squash taste like spaghetti?
No. Spaghetti squash has a light nutty flavor that is great for changing up the flavors as the veggie absorbs the flavors of anything you cook with it. The main flavor of spaghetti squash is very light which makes it great for changing things up and giving it any flavor that you want to.
Why Make Spaghetti Squash instead of Pasta
Pasta has always been the main meal in our house and then as the kids started getting older I wanted them to have more veggies. I also started eating less pasta and more low carb foods since carbs are not always my friend and so I set out to recreate some of my favorite meals using spaghetti squash in place of noodles. My family still loves their pasta, but they also love it when I make spaghetti squash. The great thing about spaghetti squash is that it is so easy to change up the flavor and make it amazing.
No, it is not the same as eating a bowl of pasta, there is not really an alternative to the flour and the eggs when you are using a veggie instead but that doesn’t mean you are missing out on anything.
In fact there are many times when I have told the kids shrimp scampi is on the menu they specifically ask for me Shrimp scampi with spaghetti squash instead of shrimp scampi with pasta.
What to serve with Shrimp Scampi Spaghetti Squash
Normally we serve this recipe with some fresh bread and a salad. If you are looking for other side dish recipes check out a few of our favorites. Anything that you would normally serve with pasta will work perfectly as a side dish for this healthy spaghetti squash recipe.
If you want to keep things simple a fresh salad and homemade dressing like poppy seed dressing, Balsamic Dressing Recipe and Garlic Lime Vinaigrette Dressing.
- Garlic Cheddar Biscuits
- Buttermilk Biscuits
- Avocado BLT Salad
- Spinach Strawberry Salad
- Olive Garden Salad
- Caesar Salad
Tips for Cooking Spaghetti Squash
If you have never cooked spaghetti squash before you might be a bit nervous, but don’t be! Cooking spaghetti Squash is so easy! Make sure you check out How to Cook Spaghetti Squash for all of the different ways that you can cook spaghetti squash, from microwave spaghetti squash, to baked spaghetti squash, to slow cooker spaghetti squash and more ways to cook it!
When you are cutting veggies, especially cutting spaghetti squash you want to make sure that you are using quality knives. It will make the cutting of the squash sooo much easier. I have the KitchenAid Knife set and have had it for over 7 years now.
These are my favorite baking sheets – they are on the cheaper side which I like because once a pan gets gross looking even though it is clean it bugs me so I have to buy new ones 🙂 But they are nonstick and last quite a while before looking gross.
How to tell spaghetti Squash is ripe
You can tell your spaghetti squash is ripe when it is golden yellow in color or a darkish yellow color. When checking the shell of the spaghetti squash for ripeness, you want to push down on the skin with your nail and have your nail NOT penetrate the skin. You also do not want to have any squishy or soft spots in the squash at all. When buying your squash also make sure it has no cracks or splits in the skin.
How to Cut Spaghetti Squash
Spaghetti Squash can be very hard to cut because they are very firm vegetables with a hard outer shell. But you can use a few tricks to make cutting spaghetti squash easier. If you can’t get your knife into the shell to cut it heating it in the microwave will make it easier. Using your knife make little dashes all the way around the squash where you are planning to cut it open.
Then place it in the microwave for 5 minutes to soften the outside. Once it comes out you just cut along that line of dashes much easier. You are going to want to cut the spaghetti squash length-wise so that you end up with two long pieces.
How to Store Shrimp Scampi Spaghetti Squash
Cooked spaghetti squash needs to be stored in the fridge. Allow the Shrimp Scampi Spaghetti Squash to cool completely, then remove from the shell and store in an airtight container. It will keep in the fridge for 3-4 days.
How to reheat spaghetti Squash
You can reheat this shrimp scampi spaghetti squash with the microwave or you can put it in a baking dish in the oven at 350°F for 10-15 minutes until it is all heated thoroughly.
Can I freeze Spaghetti Squash?
I do not suggest freezing this recipe, when mixed with sauce and cheese and then frozen the spaghetti squash tends to get mushy.
Shrimp Scampi Spaghetti Squash Ingredients
- Spaghetti Squash
- olive oil. Stick with a good quality olive oil as it will make a difference in the flavors.
- butter. Real butter is a must, i like using salted butter, you can use unsalted but will need to use a bit more salt when cooking. Do not use margarine or any fake butter when you are making the sauce.
- garlic. Fresh garlic or minced garlic is the best option.
- shrimp. Look for shrimp that are devined already, if you use ones that are peeled already that will
- red pepper flakes. Give a little kick to the flavors, but you can omit the red pepper flakes if you do not want any cpice at all.
- white wine. I use white cooking wine and haven’t found a difference when using the expensive ones or the cheaper ones.
- lemon zest and lemon juice. Fresh lemon is best to use but if you do not have fresh lemons you can use store bought lemon juice.
- Seasonings. Salt, black pepper and parsley are the seasonings that are used in the sauce.
How to Make Shrimp Scampi Spaghetti Squash
Cut the squash in half vertically.
Drizzle the flesh side of the squash with the olive oil, salt, and pepper. Place them cut side down on an aluminum foil-lined sheet pan. Bake for 30 minutes at 400°F, or until tender.
Remove the squash from the oven and gently break up the flesh into noodles. Place the spaghetti squash noodles into a large mixing bowl, set them aside.
While the spaghetti squash is baking in the oven, heat butter and oil in a large skillet over medium heat. Stir in the garlic and cook for one minute until it starts to soften.
Place the shrimp into the pan and cook until the shrimp have turned pink about 5 minutes.
Deglaze the pan with the white wine and add in the lemon zest, lemon juice, salt, and pepper.
Continue to cook for an additional 5 minutes.
Stir in the parsley and pour the sauce over the spaghetti squash, stir to combine. Place the mixture back into the squashes shells and enjoy.
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Spaghetti Squash Shrimp Scampi
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 pound large shrimp about 16-20, peeled and deveined
- 1 pinch red pepper flakes
- 1/4 cup white wine
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 1 tablespoon parsley chopped
- 1 large spaghetti squash
- Cut your squash in half vertically.
- Drizzle the flesh side of the squash with the oil, salt, and pepper. Place them cut side down on an aluminum foil lined sheet pan. Bake at 400°F for 30 minutes, or until tender.
- Remove the squash from the oven and gently break up the flesh into noodles. Place the spaghetti squash noodles into a large mixing bowl, set aside.
- Heat butter and oil in a large skillet over medium heat. Stir in the garlic and cook for one minute until it starts to soften.
- Place the shrimp into the pan and cook until the shrimp have turned pink about 5 minutes.
- Deglaze the pan with the white wine and add in the lemon zest, lemon juice, salt, and pepper. Continue to cook for an additional 5 minutes.
- Stir in the parsley and pour the sauce over the spaghetti squash, stir to combine. Place the mixture back into the squashes shells and enjoy.
8 Weight Watchers SmartPoints on the Freestyle Program
Comments & Reviews
Lorraine Suckow says
Love your recipes!
Thank You so much!
Denise A. Monsanto says
I love this recipe I could have eaten the whole thing.. II made two …..
SHELLI FRENCH says
It was good with exception of seeds. Quite comical I did not think to pick them out before scooping it out of the shell.
Which temperature do you cook the squash at?
What can I use besides the white wine?
Cathy Willson says
This was so good! Glad I made for birthday e