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!

Related Tags

Healthy Recipes

Shrimp Recipes

Spaghetti Squash Recipes

Lemon and Herb Spaghetti Squash

3.6

( By Jennifer )

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