Why You’ll Love This Spaghetti Squash with Garlic Shrimp
- It’s a Texture Dream. You get the tender, slightly al dente pull of the squash “noodles” combined with the juicy, firm bite of the shrimp. It’s a contrast that keeps every single forkful interesting.
- Surprisingly Simple, Seriously Impressive. This dish has a real “wow” factor, but the process is straightforward. The oven does most of the work for you, and the final sauté is over in minutes.
- A Lighter Take on a Classic Comfort. If you love the idea of a big bowl of shrimp scampi but want something a little less heavy, this is your answer. It’s satisfying without that overstuffed feeling.
- Endlessly Customizable. This recipe is a fantastic base. You can add a pinch of chili flakes for heat, a handful of fresh cherry tomatoes, or a generous sprinkle of Parmesan cheese at the end—make it your own!
Ingredients & Tools
- 1 medium spaghetti squash (about 2-3 lbs)
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tbsp olive oil, divided
- 2 tbsp fresh parsley, chopped
- 1 lemon (you’ll use the juice and zest)
- 1/4 tsp red pepper flakes (optional, but recommended)
- To taste salt and freshly ground black pepper
Tools: A sharp chef’s knife, a sturdy baking sheet, a large skillet, a fork for shredding, and a microplane or zester for the lemon.
The quality of your ingredients really shines here. Fresh, plump shrimp and a good, vibrant olive oil will make all the difference. And don’t skip the fresh lemon—that bright, zesty finish is what ties the whole dish together.
Serves: 3-4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Choosing Your Squash. Look for a squash that feels heavy for its size and has a firm, even-colored rind without any soft spots. A medium squash is perfect—too large, and the strands can be a bit watery.
- Prepping the Shrimp. I highly recommend buying shrimp that are already peeled and deveined to save time. If you’re doing it yourself, don’t forget to pat them very dry with paper towels before cooking. This is the secret to getting a nice sear instead of them steaming.
- Garlic Mincing Magic. Take your time to mince the garlic finely. You don’t want large chunks, as they can burn easily and become bitter. A fine mince ensures it melts beautifully into the oil.
- The Lemon Zest Secret. Zest your lemon before you juice it! It’s infinitely easier. And that zest is like flavor gold—it packs an aromatic punch that bottled juice just can’t replicate.
How to Make Spaghetti Squash with Garlic Shrimp
Step 1: Roast the Squash. First, preheat your oven to 400°F (200°C). This is the most dangerous part of the whole recipe: carefully slice the spaghetti squash in half lengthwise. A sharp knife and a steady hand are your best friends here. Use a spoon to scoop out all the seeds and stringy pulp from the center—it’s a lot like cleaning out a pumpkin. Drizzle the cut sides with about a tablespoon of olive oil and season generously with salt and pepper. Place the halves cut-side down on a baking sheet. Roast for 35-45 minutes, or until the flesh is very tender when pierced with a fork.
Step 2: Shred the “Spaghetti”. Once the squash is cool enough to handle, use a fork to scrape the flesh. You’ll be amazed—long, spaghetti-like strands will just pull away from the skin. Work from one end to the other until you’ve emptied both halves. Transfer all the beautiful strands to a bowl and set them aside. You can give the squash a little fluff with your fork to separate the strands.
Step 3: Cook the Shrimp. While the squash is roasting or just after you’ve shredded it, pat your shrimp very dry. Heat the remaining two tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, seasoning them with salt and pepper. Cook for about 1-2 minutes per side, just until they turn pink and opaque. You’re looking for a slight golden color. Don’t overcrowd the pan—cook in batches if needed. Remove the shrimp from the skillet and set them aside.
Step 4: Create the Garlic Sauce. Reduce the heat to medium-low. In the same skillet, add the minced garlic and the optional red pepper flakes. Cook for just 30-60 seconds, stirring constantly, until the garlic is incredibly fragrant. You have to watch it like a hawk—garlic burns in a heartbeat. The moment it smells amazing, it’s done.
Step 5: Bring It All Together. Add the spaghetti squash strands directly into the skillet with the garlic oil. Toss everything together gently but thoroughly, letting the squash heat through and soak up all that flavorful oil. This should only take a minute or two. Return the cooked shrimp to the pan, along with any accumulated juices. Squeeze the juice of half the lemon over everything and add most of your chopped parsley and lemon zest. Give it one final, gentle toss to combine.
Step 6: Serve Immediately. Taste and adjust seasoning—maybe it needs another pinch of salt or a squeeze more lemon. Divide among bowls and garnish with the remaining parsley. The goal is to get it to the table while the shrimp are still perfectly tender and the squash is warm.
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, savory main dish.
- Garlic Bread or Focaccia — For those who just can’t resist something to sop up every last bit of that delicious garlicky oil left in the bowl. It’s a crowd-pleaser.
- Roasted Asparagus or Broccolini — Another veggie side that roasts beautifully alongside the squash, adding a different texture and deepening the meal’s earthy flavors.
Drinks
- A Crisp Sauvignon Blanc — The bright acidity and citrus notes in the wine will mirror the lemon in the dish perfectly, cutting through the richness.
- Sparkling Water with Lemon — A non-alcoholic option that still brings the fizz and citrus to cleanse the palate between bites, keeping everything feeling light.
- A Light Pinot Noir — If you prefer red, a lighter-bodied red like Pinot Noir has enough acidity to stand up to the garlic and shrimp without overpowering them.
Something Sweet
- Lemon Sorbet — Continuing the citrus theme, a scoop of tangy, refreshing sorbet is the perfect palate-cleansing end to the meal.
- Panna Cotta with a Berry Compote — The creamy, delicate sweetness of panna cotta provides a lovely, smooth finish after the savory garlic and shrimp.
- Dark Chocolate Almond Clusters — Sometimes you just want a little bite of something rich and nutty without committing to a full dessert.
Top Mistakes to Avoid
- Mistake: Undercooking the Squash. If the squash isn’t tender enough, you’ll struggle to shred it into proper strands, and they’ll be tough and crunchy instead of noodle-like. The fork should glide in easily.
- Mistake: Crowding the Shrimp in the Pan. This is the number one reason shrimp steam instead of sear. If they’re all piled on top of each other, they release moisture and boil. Give them space for that beautiful golden color.
- Mistake: Burning the Garlic. Garlic goes from golden and fragrant to bitter and burnt in seconds. Use medium-low heat and don’t walk away. If it burns, it’s best to wipe the pan and start the garlic step over.
- Mistake: Skipping the Step to Pat the Shrimp Dry. I know it seems minor, but moisture is the enemy of a good sear. Dry shrimp = beautifully browned shrimp. It’s a simple step with a huge payoff.
Expert Tips
- Tip: Microwave the Squash First. If you’re short on time, pierce the whole squash a few times with a knife and microwave it for 4-5 minutes. This softens the rind immensely, making it much, much easier and safer to cut in half.
- Tip: Reserve the Squash Seeds. Don’t toss those seeds! Rinse them, toss them with a little oil and salt, and roast them on the baking sheet alongside the squash for the last 10-15 minutes. They make a fantastic, crunchy garnish.
- Tip: Add the Squash at the Last Minute. When you add the squash to the skillet, you’re really just warming it through and coating it in the sauce. Overcooking it here can make it mushy. A quick toss is all it needs.
- Tip: Use the Squash Boats for Serving. For a really fun presentation, you can serve the finished dish right back in the hollowed-out squash halves. It looks fantastic and makes for easy cleanup!
FAQs
Can I make this ahead of time?
You can absolutely prep the components ahead! Roast and shred the squash up to 3 days in advance and store it in an airtight container in the fridge. You can also peel and devein the shrimp a day ahead. When you’re ready to eat, the final sauté comes together in under 10 minutes. I wouldn’t recommend assembling the entire dish and reheating it, as the shrimp can become rubbery.
My squash is watery. What did I do wrong?
This can happen if the squash was very large or particularly watery. The key is roasting it cut-side down, which allows steam to escape. If your shredded squash still seems wet, you can place it in a clean kitchen towel or a few layers of paper towels and gently squeeze out the excess moisture before adding it to the skillet.
Can I use frozen shrimp?
Yes, frozen shrimp work perfectly well! The most important thing is to thaw them properly. The best method is to place them in a bowl in the refrigerator overnight. If you’re in a pinch, you can seal them in a plastic bag and submerge them in cold water for 30-60 minutes. Just remember to pat them very, very dry before cooking.
Is there a way to make this dairy-free/Whole30/Paleo?
This recipe is naturally dairy-free, Paleo, and Whole30-friendly as written! Just double-check that your ingredients (like olive oil) comply with any specific dietary guidelines. It’s a wonderfully inclusive dish that fits many eating styles without any modifications.
Can I add other vegetables?
Please do! This is a great base recipe. Sliced mushrooms sautéed before the garlic, or a handful of spinach wilted in with the squash at the end would be delicious. Diced cherry tomatoes added for the last minute of cooking would add a lovely burst of sweetness. Get creative!
