Shrimp scampi with spaghetti squash is a healthy, delicious, low carb dish that the whole family will love! It is easy to make, has lots of flavor, and a great way to get those veggies in!
This dish has a light garlic butter sauce that is just as satisfying as traditional shrimp scampi with pasta noodles. What is great to know is that this version has a lot of the same flavors but is lesser in calories, fat, and carbs!
This would be a perfect meal for those busy nights if your spaghetti squash is already prepared! Once it is cooked, this meal takes less than 10 minutes to prepare!
How do you cook spaghetti squash?
Preheat the oven to 400 degrees.
Slice the spaghetti squash in half lengthwise.
Scoop out the seeds and what I like to call goop.
Spray the spaghetti squash with olive oil cooking spray.
Place the spaghetti squash cut side down on a baking sheet.
Poke a few holes in the skin with a fork.
Bake for 30 to 40 minutes, depending on the size of your squash.
It is done when it is fork tender but still a little firm.
You do not want to overcook your squash or it will get mushy.
When done, flip the squash over on the baking sheet and let cool.
Use a fork to scrape along the sides to make spaghetti squash strands.
How long can you store cooked spaghetti squash?
You can store cooked spaghetti squash up to 5 days in an air tight container in the refrigerator.
Can you freeze cooked spaghetti squash?
Yes! Put the squash in a colander placed inside of a large bowl. Add the squash and let it drain overnight in the refrigerator. Draining the cooked squash allows it from getting soggy when you want to use it. Place in freezer safe bags. Press out as much air as possible before sealing the bag shut. This will improve the texture and extend the shelf life. Spaghetti squash can be frozen up to 8 months.
Give this recipe a try! Spaghetti squash is full of fiber so it helps keep you fuller longer. It also pairs nicely with shrimp and the garlic butter sauce! The spinach adds more color and another type of veggie to the recipe, but you can always substitute it with more spaghetti squash if you like! Enjoy!
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Shrimp Scampi with Spaghetti Squash
Ingredients:
- 1 tsp olive oil (1 HF)
- 1 tbsp light butter (1 HF)
- 1 tsp fresh minced garlic (1 Condiment)
- 9 to 10 oz shrimp ~ 7 oz cooked (1 Leanest)
- 1/8 tsp salt (1/2 Condiment)
- 2 tbsp chicken broth
- 2 tsp fresh lemon juice (1 Condiment)
- 1 cup raw baby spinach (1 Green)
- 1 cup (155 g) cooked spaghetti squash (2 Greens)
- 1 tbsp reduced fat parmesan cheese (1/2 Condiment)
- Garnish with fresh parsley, if desired
Directions:
- Heat olive oil and butter over medium heat until butter is melted.
- Add garlic and sauté until fragrant, about 30 seconds.
- Add shrimp and salt then sauté for about 1 to 2 min on each side until almost cooked.
- Add chicken broth, lemon juice, and spinach to the pan.
- Simmer for an additional 2 minutes or until shrimp is cooked through and spinach is wilted.
- Serve on top of spaghetti squash.
- Top with parmesan cheese and parsley, if desired.
Makes 1 Serving
Each serving provides:
1 Leanest, 2 Healthy Fats, 3 Greens, and 3 Condiments
Calculated with My Fitness Pal:
Calories: 350 ~ Fat: 12.4 g ~ Carbs: 11 g ~ Protein: 50 g
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