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Shrimp Spaghetti Squash

Spaghetti squash is the original gluten-free “pasta,” plus it’s low-calorie and low-carb. Topping it with tasty lemon garlic shrimp gives this satisfying entrée a good dose of protein, too.


  • Servings: 4
  • Serving Size: 1 cup


  • 1 medium spaghetti squash
  • 1/4 tsp salt
  • Black pepper to taste
  • 2 Tbsp olive oil
  • 4 garlic cloves, minced
  • 1/2 cup white wine
  • 1/8 tsp crushed red pepper flakes
  • 1 lb shrimp, peeled and deveined
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp chopped fresh parsley, plus additional for garnish


  1. Preheat oven to 400°. Line a baking sheet with foil. Carefully slice spaghetti squash down the middle and remove seeds with a spoon. Coat both halves of spaghetti squash with 1 tablespoon of the olive oil, 1/8 tsp of the salt and black pepper to taste. Place cut side down on prepared baking sheet and bake for 40 minutes, or until fully cooked. Let cool. With a fork, separate the squash into "strands" and transfer
  2. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the garlic and sauté about 1 minute. Add wine or broth, remaining 1/8 teaspoon salt, red-pepper flakes and black pepper to taste and bring to a simmer. Let the liquid reduce by half, about 2 minutes.
  3. Add the shrimp and sauté until they just turn pink, about 2 to 4 minutes. Stir in the lemon juice, basil and parsley and serve over spaghetti squash. Garnish with additional parsley.

Nutrition Facts
Calories 182
Total Fat 5g
Cholesterol 172mg
Sodium 325mg
Total Carbs 8g
Fibers 2g
Sugars 3g
Proteins 24g

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