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Shrimp with Spaghetti Squash

Shrimp with Spaghetti Squash

  • Yield: 3-4 servings
  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
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  • 2 lbs Spaghetti squash
  • 1/2 lb Shrimp, deveined
  • 6 tbsp Extra virgin olive oil
  • 5-6 cloves Garlic, diced
  • 1/8 tsp Crushed red pepper flakes
  • 1 Tomato, diced
  • 1/4 tsp Salt
  • Black pepper, to taste
  • 1/4 cup White wine
  • 1/3 cup Vegetable broth
  • 2 tbsp Salted butter
  • 3 tbsp Grated Parmesan cheese, optional


  1. Preheat oven to 400 F.
  2. Cut the squash in half lengthwise in half and scoop out the seeds. Drizzle the inside of the squash halves with 1 tbsp of the olive oil, and season with salt and pepper. Place the squash cut side down, on a baking pan and cover with aluminum foil.
  3. Cook for 30 – 45 minutes, or until the rind is slightly soft and gives with a little pressure. Let cool until able to handle.
  4. With a fork, scrape the squash flesh into a bowl, creating the thin strands of “spaghetti.” Cover and keep warm. This can be done ahead and rewarmed when ready to use.
  5. In a large skillet, on moderate heat, add 4 tbsp of the olive oil. Toss in the garlic and crushed red pepper flakes. Sauté for about 1 minute.
  6. Toss in the diced tomatoes and sauté for 2 minutes, or until they soften.
  7. Add the shrimp, and season with salt. Cook the shrimp for about 1 minute, then flip them.
  8. Pour in the white wine, and cover with a lid. Simmer for 30 – 45 seconds. Then pour in the vegetable broth, toss in the butter and parsley and cover with the lid. Simmer for an additional 2 – 3 minutes, until the sauce reduces a little. Optional: to thicken the sauce a little, stir the grated cheese into the sauce. Taste the sauce and adjust the seasonings, adding in more salt if needed.
  9. Stir in about 2 cups of the cooked squash into the skillet. Simmer until the squash is heated through.
  10. Finally, drizzle 1 tbsp of the olive oil over the mixture. Stir to combine and top with black pepper to taste.
  11. Serve warm.


Recipe adapted from