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Roasted Shrimp with Spaghetti Squash

  • prep: 10 mins
    total time: 55 mins
  • servings: 4




  • 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


  1. Step 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. Step 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. Step 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.

Everyday Food, December 2009



Reviews (4)

  • 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.

  • 4 Apr, 2013

    Just made this for a dinner with friends. Huge success! Everyone loved it...sadly there wasn't enough for seconds.

  • 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

  • 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.