An old favorite is updated in this substantial and delicious vegan soup. You may complete this excellent main dish by serving it with homemade, crusty garlic bread.
| Prep Time: | 10 mins |
| Cook Time: | 47 mins |
| Total Time: | 57 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 6 tablespoons olive oil, divided
- 1 small spaghetti squash, halved and seeded
- salt and ground black pepper to taste
- 4 cloves garlic, minced
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 pinch red pepper flakes, or to taste
- 1 lemon, juiced
- ½ lemon, zested
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.
- Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
- Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.
Nutrition Facts
| Calories | 417 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 230 mg |
| Dietary Fiber | 2 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 345 mg |
| Sugars | 0 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Like some reviewers suggested, I did add spinach and asparagus. Then someone mentioned white wine?? so I added that to the sauce. It was so very yummy. Think it would be good just as it was. I needed to use my spaghetti squash and this fit the bill.
Wife lives this recipe every time I make it.. I add spinach instead of parsley. The lemon juice is the trick.
I didn’t have the lemon or lemon juice. It was really good without it. I plan to try it next time with the lemon.
Very easy to make so that is a plus. I did find, per everyone’s responses, that it was fairly bland and several people did not care for the squash as a substitute for the pasta you usually use in this dish. All in all, I wouldn’t make it again but your taste might run more to the lighter ingredients than our guest’s did.
I love spaghetti squash but my family didn’t like this at all. As written, it’s quite bland.
Delicious
This was the best dish for eating with spaghetti squash! We loved it!
I wasn’t sure how this would turn out. I’ve never cooked a spaghetti squash in my life. But this was awesome! We love seasoned food. So, I’m always adding extra seasonings to everything. This dish was no different! Before I baked the squash, I rubbed a bit of olive oil on the cut sides. Then sprinkled with the salt / pepper… then added Italian seasoning & garlic power. After the squash came out of the oven& was cooling… I sautéed an onion with the garlic…. then added the shrimp with 1/2 of a chopped green pepper & 1/2 of a red bell pepper. ( this added more flavor, crunch & color) I then added the crushed red peppers, & more Italian seasoning. After I scooped out the squash with a fork, i drizzled a little of the lemon juice on it. I did not mix it all together… we did it ourselves on our plates. I did sprinkle with fresh parsley & a little chopped ( food chopper) pram. cheese. ( only because I had some in the frig) once on our plates.
Delicious. No white wine on hand so I used chicken stock. Rest of the recipe was followed as written. Family requested repeats of this dish.
Always a fan of Spaghetti Squash. I added Spinach to the mix for color. Nothing overwelling for spices. flavor of shrimp and squash were perfect.
I add 5 to 10 ozs fresh spinach.
It was just meh… The family ate it but it was nothing to rave about. Too lemony and I did what others suggested on doubling up the sauce. I won’t be making it again.
This was great! I added extra everything: salt, coarse ground pepper, pepper flakes, lemon. We could care less about parsley, so I left that out and used diced celery. I also steamed some snow peas to go with the dish. I will make this again!
I made this for my husband who is Professional Trained in the Restaurant Biz for 25 yrs. I was concerned it would not have enough depth .. I was Wrong !! He loved it and asked for it to be a “Keeper” and will be serving it for my BFF and Her Hubby soon!
This dish was a total surprise. I made it thinking it wasn’t going to be anything incredible because of the spaghetti squash. Following one of the reviewers advice though I added steamed asparagus for some color. This was a wonderful dish! Besides the baking time for the squash the dish comes together very quickly. I will definitely make this again.
Seriously delicious!! This will become a regular on my menu.
We are doing Whole30 and I needed recipes. I like spaghetti squash so this was good for me. My spouse doesn’t. I juiced and zester 1 full lemon for a great tangy flavor and it was good for 2 of us.
We had mixed reviews. Those that didn’t mind spaghetti squash loved it and those not a fan loved the shrimp part. I’d still make it again.
I added asparagus, changed the order of things by cooking the vegetables in the oil first then added the shrimp. Added a little butter at the end of sautéing then add the lemon juice and squash. Very good!!
My teenagers both said they would eat it again. That is a winner for me. Made as written.
The spaghetti squash and shrimp together was too soft and mushy, bringing only one note into the dish. I recommend adding asparagus or other veggies to bring more depth to this dish.