Roasted Shrimp with Spaghetti Squash

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

3.5

(402)

4 Reviews

By

Martha Stewart Test Kitchen

Updated on February 11, 2021

Prep Time:

10 mins

Total Time:

55 mins

Servings:

4

You can serve a flourless "pasta" with these strands of spaghetti squash. It comes together in under one hour for a light and flavorful weeknight meal inspired by shrimp scampi.

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

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.
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.
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.