Rating: 3.49 stars
402 Ratings
  • 5 star values: 79
  • 4 star values: 119
  • 3 star values: 139
  • 2 star values: 48
  • 1 star values: 17

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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (4)

402 Ratings
  • 5 star values: 79
  • 4 star values: 119
  • 3 star values: 139
  • 2 star values: 48
  • 1 star values: 17
Rating: Unrated
11/11/2013
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.
Rating: Unrated
04/04/2013
Just made this for a dinner with friends. Huge success! Everyone loved it...sadly there wasn't enough for seconds.
Rating: Unrated
01/20/2013
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
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Rating: Unrated
09/26/2012
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.