Roasted Shrimp with Spaghetti Squash

Name: Roasted Shrimp with Spaghetti Squash
Prep time: 10 min
Total time: 55 min
Yield: 4 servings
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

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

Source: Everyday Food, April 2009

55 mins 10 mins 4

Total Time Prep Servings

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.

Similar Recipes

Reviews

402

How would you rate this recipe?

402

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

I'm in the mood for:

See Recipes