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Roasted Shrimp with Spaghetti Squash

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You can serve a flourless "pasta" with these strands of spaghetti squash.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2009

Ingredients

  • 1 medium spaghetti squash (about 3 pounds), halved lengthwise
  • Coarse 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

Directions

  1. Preheat oven to 375 degrees. 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.

  2. 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.

  3. 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. Season with salt and pepper, top with parsley, and serve with lemon wedges.

Cook's Notes

Low-carb spaghetti squash is a great pasta substitute for diabetics and those with celiac disease or gluten intolerance.

Reviews Add a comment

  • Eviebelle
    11 NOV, 2013
    Very good and filling soup. Great aroma from the spices. Only suggestion is to consider adding a spice (like curry or garlic) to offset the sweetness.
    Reply
  • Banning Jay
    4 APR, 2013
    Just made this for a dinner with friends. Huge success! Everyone loved it...sadly there wasn't enough for seconds.
    Reply
  • Rose Mahoney
    20 JAN, 2013
    I just made this dish for dinner and it is great. I used parmesan cheese instead of lemon, we love cheese. I would suggest this meal for anyone and everyone. However, the recipe made much more than 4 servings, more like 6. 5 stars
    Reply
  • Alyssa McCoy
    26 SEP, 2012
    I can’t get my squash consistency right. The first time I made the dish the squash was soggy, this time it was too crunchy. Any recommendations? I also tossed in some roasted garlic and parmesan.
    Reply