Shrimp and Spaghetti Squash

Shrimp and Spaghetti Squash

Shrimp with Spaghetti Squash
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Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 4

Calories per serving: 199.32 kcal

Fat per serving: 7.08 g

Saturated fat per serving: 1.22 g

Carbs per serving: 18.72 g

Protein per serving: 17.18 g

Fiber per serving: 4.03 g

Sugar per serving: 6.69 g

Sodium per serving: 1072.91 mg

Trans fat per serving: 0.02 g

Cholesterol per serving: 142.88 mg


  • 1 medium spaghetti squash (about 3 pounds), halved lengthwise
  • Sea salt and ground pepper
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, plus lemon wedges for serving
  • 2 tablespoons fresh parsley, roughly chopped


  1. Preheat oven to 375 degrees.
  2. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.
  3. Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.
  4. Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine.
  5. Season with salt and pepper, top with parsley and serve with lemon wedges.
Nutrition label for Shrimp with Spaghetti Squash

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