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.
New to the keto diet? Start here! This will help you to figure out how to stick to this diet and make it a lifestyle for you.
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.
- 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
If you’re lost and not sure how to get started with the keto diet, this meal plan is for you. It’s a fool-proof guide to winning at the high-fat, low-carb lifestyle.
I love having keto snacks at the ready. Try my favorite keto chocolate bars, bone broth and protein powders here. Use code ONANDOFFKETO for 10% off your order!
Looking for a more complete guide to start or stick to the keto diet? My Ketogenic Diet 101 eBook is a complete, all-in-one resource for the ketogenic diet. This book includes all the need-to-know info about the keto diet, how it affects lifestyle diseases like diabetes, obesity, and high blood pressure plus over 45 recipes, checklists, and grocery lists to get you started. Want the 5-day meal plan for free? Get it below when you enter your details.