Garlic shrimp in roasted spaghetti squash is a delicious and healthy dish that is perfect for any meal of the day. The dish combines the nutty and slightly sweet flavor of spaghetti squash with the savory taste of garlic shrimp.
Spaghetti squash is a great low-carb alternative to traditional pasta and is low in calories and high in fiber. It’s a versatile vegetable that can be used in many different dishes. It has a mild flavor that pairs well with a variety of ingredients and seasonings, making it a great addition to your healthy diet.
In this recipe, I’ll will show you how to roast the spaghetti squash, prepare the garlic shrimp, and put it all together for a delicious meal. Roasting the spaghetti squash brings out its natural sweetness and makes it easier to separate the strands from the skin.
The garlic shrimp is cooked in a pan with butter and garlic, adding a rich and savory flavor to the dish. The combination of the roasted spaghetti squash and garlic shrimp is a perfect balance of flavors and textures.
In addition to being delicious, this dish is also easy to prepare. With a little bit of planning, you can have it on the table in no time. The spaghetti squash can be roasted ahead of time and stored in the refrigerator until ready to use.
The garlic shrimp can also be prepared ahead of time and reheated before serving. Topped with your favorite garnishes and served with a side salad, it makes a complete and satisfying meal.
Let me guide you through the steps of preparing and cooking the dish, as well as provide some tips and variations to make it even more delicious. Whether you’re looking for a healthy weeknight dinner or a dish to impress your guests, this is the one. So, get ready to enjoy a delicious and healthy meal that is about to become a family favorite.
Garlic Shrimp in Roasted Spaghetti Squash
How to Roast Spaghetti Squash
Selecting the right spaghetti squash is important for this dish. Look for a spaghetti squash that is heavy for its size and has a dull and hard rind. Avoid squash that has soft spots or is discolored. Once you have selected the right spaghetti squash, you can prepare it for roasting.
To prepare the spaghetti squash, cut it in half lengthwise and scoop out the seeds and fibers from the center. This can be done with a spoon or an ice cream scoop. Then, brush the cut surfaces with a bit of oil and sprinkle with salt and pepper. This will help the squash to roast evenly and bring out its natural sweetness.
Place the spaghetti squash cut side down on a baking sheet and roast in a preheated oven until the flesh is tender and easily pierced with a fork. Once the spaghetti squash is done roasting, let it cool slightly before using a fork to separate the strands from the skin. This can be stored in the fridge and used later. If using it immediately, you can serve it in the shell as I present here.
When roasting spaghetti squash it is important to keep an eye on it as the cooking time can vary depending on the size of the squash. It is also important to let it cool slightly before using a fork to separate the strands from the skin. This will make it easier to work with and will prevent the strands from breaking.
With spaghetti squash roasted, you are ready to move on to the next step, cooking the garlic shrimp
To prepare the shrimp, rinse them under cold water and pat them dry with paper towels. Season them with salt and pepper and set them aside.
The garlic flavor in the shrimp comes from the garlic butter that is used to cook them. The garlic butter adds a rich and savory flavor to the shrimp, which pairs perfectly with the roasted spaghetti squash. If you want to add more garlic flavor, you can add additional minced garlic to the pan with the shrimp or even add some garlic powder.
There are many variations of the shrimp recipe that you can try, such as using different herbs or spices. For example, you can add some red pepper flakes for a little bit of heat, or you can use lemon juice for a tangy flavor. You can also try different types of seafood, such as wild-caught salmon or even scallops. Or top it with my Slowcooker Mexican Shredded Beef.
Once the shrimp is cooked, you can garnish it with lemon juice, parsley, or any other herb of your choice. This will add a freshness and brighten up the dish.
Tips and Suggestions
To assemble the dish, place a serving of the roasted spaghetti squash on a plate or in a bowl. Top it with the garlic shrimp and any additional toppings or garnishes of your choice. Some suggestions for toppings include grated Parmesan cheese, chopped fresh herbs, or a sprinkle of red pepper flakes.
This dish can be served as a main course or as a side dish. It pairs well with a simple green salad or a side of sautéed vegetables. You can also try serving it with a slice of crusty bread to soak up the flavorful butter and garlic sauce.
If you want to make this dish even more substantial, you can add some cooked chicken, sausage, or even some mushrooms to the spaghetti squash. This will give you a more complete meal and make it even more satisfying. Or go surf and turf and serve it up with some Rosemary Garlic Beef Tenderloin.
So don’t miss out! Garlic shrimp in roasted spaghetti squash is a delicious and healthy dish that can be enjoyed any time of day. The nutty flavor of the spaghetti squash pairs well with the savory taste of the garlic shrimp. It’s easy to prepare, versatile, and can be customized to suit your taste. Give this recipe a try and tell me if this isn’t a great keto Shrimp Pasta.
- 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. Enter your details below and start now!