Lemon and Herb Spaghetti Squash PT70M https://img4.recipesrun.com/201907/2019/1021/87/6/083290/300x200x50.jpg 4 servings Ingredients: 2 tbsp. fresh parsley, chopped 1/4 cup plain Greek yogurt 1/4 tsp. red pepper flakes 1 tsp. Dijon mustard 1/2 cup dry white wine 1 tsp. lemon zest 1 tsp. lemon, juiced 3 cloves garlic, minced Salt and cracked pepper, to taste 2 tbsp. grass fed butter 1 tbsp. olive oil 12 oz. large shrimp, peeled and deveined (about 20 shrimp) 2 small to medium spaghetti squash

Lemon and Herb Spaghetti Squash

By Jennifer

4 Person
70 Minutes
235 Calories
This Lemon and Herb Spaghetti Squash with Roasted Shrimp is a lighter taken on shrimp scampi that is quick and easy, healthy and full of so much flavor! One of my favorite pasta dishes to order is shrimp scampi so I thought it’d be fun to make something similar using spaghetti squash! I’m obsessed with this veggie because after roasting it in the oven, you can easily shred it with a fork and you end up with a big bowl of pasta. Spaghetti squash is also super versatile because there isn’t much flavor so pairing with different sauces and herbs turns out delicious!

Ingredients

  • 2 tbsp. fresh parsley, chopped

  • 1/4 cup plain Greek yogurt

  • 1/4 tsp. red pepper flakes

  • 1 tsp. Dijon mustard

  • 1/2 cup dry white wine

  • 1 tsp. lemon zest

  • 1 tsp. lemon, juiced

  • 3 cloves garlic, minced

  • Salt and cracked pepper, to taste

  • 2 tbsp. grass fed butter

  • 1 tbsp. olive oil

  • 12 oz. large shrimp, peeled and deveined (about 20 shrimp)

  • 2 small to medium spaghetti squash

Method

  • 01
    To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick. Bake the squash in the oven for 45 minutes until tender.
  • 02
    Meanwhile, in a large skillet, melt oil and butter over medium-high heat, add shrimp and season with salt and pepper, saute for about 2 minutes. Add garlic and saute an additional 2 minutes until shrimp is cooked through; remove from heat and set aside (you don't want to overcook the shrimp)
  • 03
    Add lemon juice, lemon zest, white wine, Dijon mustard and red pepper flakes and bring to a boil. Reduce heat and allow the sauce to simmer until the spaghetti squash has finished baking.
  • 04
    Remove the skillet from heat and take squash out of the oven. Scrape out all the strands of spaghetti using a fork, throw spaghetti squash into a colander and place in the sink, pressing gently with a paper towel to allow any excess water to drain out.
  • 05
    Whisk yogurt in with the sauce until creamy and smooth then stir in chopped parsley. Toss with spaghetti squash and shrimp, serve and enjoy!

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Lemon and Herb Spaghetti Squash

This Lemon and Herb Spaghetti Squash with Roasted Shrimp is a lighter taken on shrimp scampi that is quick and easy, healthy and full of so much flavor! One of my favorite pasta dishes to order is shrimp scampi so I thought it’d be fun to make something similar using spaghetti squash! I’m obsessed with this veggie because after roasting it in the oven, you can easily shred it with a fork and you end up with a big bowl of pasta. Spaghetti squash is also super versatile because there isn’t much flavor so pairing with different sauces and herbs turns out delicious!
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 235 Kcal
  • Prep Time 20 Mins
  • Cook Time 50 Mins
  • Total Time 70 Mins
02 Ingredients
2 tbsp. fresh parsley, chopped
1/4 cup plain Greek yogurt
1/4 tsp. red pepper flakes
1 tsp. Dijon mustard
1/2 cup dry white wine
1 tsp. lemon zest
1 tsp. lemon, juiced
3 cloves garlic, minced
Salt and cracked pepper, to taste
2 tbsp. grass fed butter
1 tbsp. olive oil
12 oz. large shrimp, peeled and deveined (about 20 shrimp)
2 small to medium spaghetti squash
03 Method
Step 1
To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick. Bake the squash in the oven for 45 minutes until tender.
Step 2
Meanwhile, in a large skillet, melt oil and butter over medium-high heat, add shrimp and season with salt and pepper, saute for about 2 minutes. Add garlic and saute an additional 2 minutes until shrimp is cooked through; remove from heat and set aside (you don't want to overcook the shrimp)
Step 3
Add lemon juice, lemon zest, white wine, Dijon mustard and red pepper flakes and bring to a boil. Reduce heat and allow the sauce to simmer until the spaghetti squash has finished baking.
Step 4
Remove the skillet from heat and take squash out of the oven. Scrape out all the strands of spaghetti using a fork, throw spaghetti squash into a colander and place in the sink, pressing gently with a paper towel to allow any excess water to drain out.
Step 5
Whisk yogurt in with the sauce until creamy and smooth then stir in chopped parsley. Toss with spaghetti squash and shrimp, serve and enjoy!
04 Author
Jennifer Jennifer
104 Recipes
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