Why You’ll Love This Spaghetti Squash with Garlic Shrimp

• It’s a Texture Dream. You get the best of both worlds: the tender, slightly al dente pull of the squash “noodles” and the juicy, firm bite of the shrimp. It’s a combination that keeps every single forkful interesting.
• Surprisingly Simple & Quick. While the squash roasts (mostly hands-off time), the shrimp come together in under 10 minutes. It’s a fantastic weeknight meal that feels far more elegant than the effort required.
• Incredibly Versatile. This is a perfect base recipe. Feel like adding cherry tomatoes? Toss them in with the shrimp. Want some greens? Stir in a handful of spinach at the end. It’s your canvas.
• Light but Deeply Satisfying. You’ll finish the plate feeling full and happy, not heavy or sluggish. The flavors are rich and garlicky, but the dish itself feels clean and energizing.

Ingredients & Tools

• 1 medium spaghetti squash (about 2-3 lbs)
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 3 tbsp unsalted butter or extra virgin olive oil
• 1/4 tsp red pepper flakes (optional, for heat)
• 2 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges

Tools: A sharp chef’s knife, a sturdy baking sheet, a large skillet (cast iron is great!), a fork for shredding, and a small bowl for the shrimp marinade.

Don’t be shy with the garlic here—it’s the star of the sauce. And using fresh lemon juice and parsley at the end isn’t just a garnish; it brightens the entire dish and ties all the flavors together beautifully.

Serves: 3-4 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

• Choosing Your Squash. Look for a spaghetti squash that feels heavy for its size and has a firm, even-colored rind without any soft spots. A medium one is perfect—too large and the strands can be a bit watery.
• To Salt or Not to Salt the Squash? I always sprinkle the cut sides with a little salt before roasting. It helps draw out a tiny bit of moisture and seasons the squash from the inside out, making the strands more flavorful.
• Shrimp Prep is Key. Please, please pat your shrimp very dry with paper towels before cooking. This is the secret to getting a nice sear instead of them steaming in their own liquid. It makes a world of difference.
• Don’t Burn the Garlic! Garlic goes from fragrant and golden to bitter and burnt in seconds. Have all your ingredients prepped and ready to go before you even turn on the skillet heat. We’re aiming for a gentle sizzle, not a raging inferno.

How to Make Spaghetti Squash with Garlic Shrimp

Serving Suggestions

Complementary Dishes

• A Simple Arugula Salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a crisp, refreshing contrast to the warm, garlicky main dish.
• Garlic Bread or Breadsticks — Because you can never have too much garlic, right? It’s perfect for sopping up every last bit of that delicious sauce left on the plate.
• Roasted Asparagus or Broccoli — Toss some veggies with oil, salt, and pepper and roast them alongside the squash for an easy, complete meal on one baking sheet.

Drinks

• A Crisp Sauvignon Blanc — The bright acidity and citrus notes in a good Sauv Blanc cut through the richness of the garlic and butter beautifully.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
• A Light Pinot Grigio — Another great white wine choice that’s light-bodied and won’t overpower the delicate flavors of the shrimp and squash.

Something Sweet

• Lemon Sorbet — A scoop of tangy, clean lemon sorbet is the perfect palate-cleansing dessert that continues the citrus theme without being too heavy.
• Fresh Berries with Whipped Cream — Simple, fresh, and light. A bowl of mixed berries with a dollop of lightly sweetened whipped cream feels like a treat without undoing the lightness of the meal.
• Panna Cotta — A silky, vanilla-scented panna cotta offers a smooth, cool contrast and feels elegantly simple after this rustic main course.

Top Mistakes to Avoid

• Mistake: Not Drying the Shrimp. This is the number one reason shrimp turn out steamed and soggy instead of beautifully seared. That moisture creates steam, which prevents browning. Take the extra 30 seconds to pat them dry—it’s a game-changer.
• Mistake: Overcooking the Squash. If you roast the squash for too long, the strands can become mushy and lose their noodle-like texture. You want them tender but still with a little bite, al dente, just like good pasta.
• Mistake: Crowding the Skillet. If you put all the shrimp in the pan at once, they’ll lower the pan’s temperature and steam each other. Cook in a single layer, even if it means doing two batches. It’s worth it for that perfect sear.
• Mistake: Adding the Garlic Too Early. If you toss the minced garlic in with cold butter at the start, it’s likely to burn by the time the shrimp cook. We marinate the shrimp *with* the garlic, so the flavor infuses without the risk of burning.

Expert Tips

• Tip: Add a Splash of White Wine. After cooking the shrimp, before adding the squash, pour in a splash (about 1/4 cup) of dry white wine into the skillet. Let it bubble and reduce by half. This adds a wonderful layer of acidity and depth to the sauce.
• Tip: Get Creative with Herbs. While parsley is classic, don’t be afraid to try others. Fresh basil, chives, or even a little tarragon can completely change the flavor profile in a delicious way.
• Tip: Make it a “Parmesan” Bowl. For an extra fun presentation, after shredding the squash, mix in a tablespoon or two of nutritional yeast or vegan parmesan. It adds a cheesy, savory flavor that makes it even more pasta-like.
• Tip: Prep the Squash Ahead. You can roast and shred the spaghetti squash up to 3 days in advance. Store it in an airtight container in the fridge. When ready to eat, just warm it up in the skillet with the shrimp and sauce—dinner in 10 minutes flat!

FAQs

Can I use frozen shrimp?
Absolutely! It’s a great shortcut. Just make sure to thaw them properly. The best way is to place the frozen shrimp in a colander and run cold water over them for 5-10 minutes. Never thaw them at room temperature or in hot water, as this can affect the texture. And remember, the most important step is to pat them *very* dry after thawing.

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I strongly recommend using a skillet over medium-low heat instead of the microwave. The microwave can make the shrimp rubbery and the squash mushy. Gently warming it in a pan helps revive the texture and keeps everything tasting fresh.

My squash is really watery. What did I do wrong?
This can happen with larger squash or if it’s roasted cut-side up. Roasting it cut-side down allows steam to escape and helps evaporate some of the natural moisture. Also, after shredding, you can place the strands in a clean kitchen towel and gently squeeze out any excess liquid. It’s a simple trick that makes a big difference!

Can I make this vegan?
You sure can! For a fantastic vegan version, simply omit the shrimp and butter. Use olive oil to sauté a mix of vegetables like sliced mushrooms, bell peppers, and cherry tomatoes along with the garlic. You could also add a can of rinsed chickpeas for protein. The method remains exactly the same.

Is there a faster way to cook the spaghetti squash?
If you’re really short on time, you can microwave it. Pierce the whole squash several times with a knife, microwave on high for 10-15 minutes (turning halfway), until tender. Let it cool slightly before cutting it open and shredding. Be careful, as it will be very hot! The flavor and texture are best when roasted, but the microwave is a decent quick fix.