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This is an easy meal to prepare on a weeknight. It’s light, fresh, and delicious. Serve up this Garlic Shrimp Spaghetti Squash dish when you’re craving shrimp pasta but want to save yourself the calories and carbs.

Let the oven do the work while you choose your favorite bottle of skinny wine.

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Garlic Shrimp in Roasted Spaghetti Squash

These were made with small shrimp but you can use any sized shrimp you prefer. Make use lots of butter to make a delicious garlic cause that will penetrate all the shredded squash underneath.

Garlic Shrimp Spaghetti Squash

Garlic Shrimp in Roasted Spaghetti Squash

Yield: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

A quick and easy meal perfect for weeknights.


  • 2 medium spaghetti squash
  • 2 T. extra virgin olive oil, divided
  • 1 t. garlic powder
  • Sea salt & black pepper, to taste
  • 3 T. unsalted butter
  • 2-3 cloves garlic, minced
  • 8 oz. small shrimp, peeled, deveined, and tail off*
  • 3 T. fresh parsley, chopped
  • ¼ c. Parmesan cheese, freshly grated


Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.

Trim the top and bottom off each spaghetti squash to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash.

Brush the edges and inside of each squash half with olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.

Place the squash cut side down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is for fork tender.

When the squash is almost ready, melt the unsalted butter in a large skillet. Add the garlic and shrimp, and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently, until the shrimp is warmed through and opaque, approximately 2-3 minutes. Do not overcook. Remove from heat and set aside. Keep warm.  

Remove the squash from the oven and cool for several minutes. Once cool enough to handle, flip over each squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells. 

Evenly divide the contents of the skillet, including the remaining melted butter, between the spaghetti squash halves. Sprinkle with the chopped parsley and gently toss to combine. Top with some freshly grated Parmesan cheese and serve immediately. Enjoy!


If using large or extra-large shrimp, plan on 4-5 shrimp per serving. If using frozen shrimp, thaw completely and pat dry before cooking. 

Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 247

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