Making Roasted Spaghetti Squash Shrimp Scampi is an easy and delicious way to appreciate (and devour) what I consider one of Mother Nature’s finest late-season squash crops…the spaghetti squash.
Late summer through mid-autumn is (in my opinion) when spaghetti squash is at their finest. If you’ve never cooked spaghetti squash before because you find them intimidating and a little daunting, I hope I can take away some of those fears for you today with this delicious and easy recipe for Roasted Spaghetti Squash Shrimp Scampi.
**Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Roasted Spaghetti Squash Shrimp Scampi is available near the end of this post.
The ingredient list for making Roasted Spaghetti Squash Shrimp Scampi;
- spaghetti squash
- avocado oil (or other light-colored, healthy oil)
- fresh asparagus
- butter
- uncooked, shelled and deveined shrimp
- garlic
- red pepper flakes
- heavy cream
- lemon zest and juice
- Parmesan cheese
- salt and pepper
Do I have to use asparagus along with the stuffed spaghetti squash or can I use another vegetable?
You can certainly swap out another vegetable for the asparagus if you’re not a fan, or if asparagus is out of season. Fresh broccoli comes to mind as a good substitution or even frozen peas, after they have been thawed.
The only thing you’ll need to consider is a possibly a longer cooking time if you use something other than asparagus. I’ll be happy to answer any questions you may have so please don’t hesitate to contact me if I can help you determine cooking times for other vegetables. OR, you can leave the extra vegetables out altogether. After all, the spaghetti squash is an edible vegetable bowl all on its own.
Is there an easy way to split a spaghetti squash in half for roasting?
There is. My method is to pierce the tip of a large chef’s knife into the side of the spaghetti squash (lengthwise) and then firmly but carefully bang the spaghetti squash on the counter or cutting board (with the knife still inserted). This banging method may take several hits, but the pressure of the squash hitting the counter with the knife inserted will cause the spaghetti squash to split naturally. If needed, carefully use the knife to finish cutting the squash into two even halves.
How to Roast a Spaghetti Squash;
- Use the above method for splitting the spaghetti squash in half lengthwise.
- Place the squash halves on a baking sheet and preheat the oven to 400-degrees.
- Scoop out the seeds and pulp and from the center of each half of squash.
- Brush avocado oil liberally on the cut flesh of the spaghetti squash and season both halves liberally with salt and pepper.
- Flip the squash skin side up on the baking sheet and use the tip of a knife to cut vents into each half.
- Roast the spaghetti squash (flesh side down) in a preheated 400-degree oven for 30 minutes or until the squash is tender and lightly browned on the edges.
- Remove from the oven and cool on a rack while preparing the shrimp scampi filling.
How to make Roasted Spaghetti Squash Shrimp Scampi;
- In a large skillet saute fresh cut asparagus in melted butter over medium heat stirring occasionally.
- Add lemon zest, minced garlic, Old Bay seasoning, uncooked shrimp (tails off and deveined), and red pepper flakes, salt, and pepper.
- Stir and cook until the shrimp turn pink and opaque in color.
- Add heavy cream and lemon juice to the skillet and cook an additional 2-3 minutes to thicken slightly.
- Fork and fluff the cooled spaghetti squash into strands.
- Add Parmesan cheese to the shrimp scampi mixture.
- To serve, spoon the shrimp scampi into the spaghetti squash halves and garnish with additional Parmesan cheese if desired.
For additional recipes I’ve shared in the past using spaghetti squash and/or shrimp, please click on the following titles for;
- Best Fall Festival Spaghetti Squash Soup
- Spaghetti Squash and Zucchini Pancakes
- Spaghetti Squash Alfredo with Pancetta
- Sausage and Shrimp Jambalaya
- Pumpkin Corn Chowder with Shrimp
- Sweet Corn Risotto with Shrimp
Below is the printable recipe card for today’s Roasted Spaghetti Squash Shrimp Scampi. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you.
- 1 spaghetti squash halved and seeded
- 2 tablespoons avocado oil or other light, healthy oil
- 2 teaspoons salt divided
- 1 teaspoon pepper divided
- 4 tablespoons butter
- 1 pound asparagus fresh, cut into 1" pieces
- 1 tablespoon lemon zest fresh
- 1 pound shrimp uncooked, tails off and deveined
- 1/8 teaspoon red pepper flakes or to taste
- 4 cloves garlic minced, or to taste
- 1/8 teaspoon Old Bay seafood seasoning
- ¼ cup heavy cream
- 1½ teaspoons lemon juice fresh
- ½ cup Parmesan cheese plus additional for garnish
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Place the squash halves on a baking sheet and preheat the oven to 400-degrees.
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Scoop out the seeds and pulp and from the center of each half of squash.
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Brush avocado oil liberally on the cut flesh of the spaghetti squash and season both halves liberally with salt and pepper.
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Flip the squash skin side up on the baking sheet and use the tip of a knife to cut vents into each half.
-
Roast the spaghetti squash (flesh side down) in a preheated 400-degree oven for 30 minutes or until the squash is tender and lightly browned on the edges.
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Remove from the oven and cool on a rack while preparing the shrimp scampi filling.
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In a large skillet saute fresh cut asparagus in melted butter over medium heat stirring occasionally.
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Add lemon zest, minced garlic, Old Bay seasoning, uncooked shrimp (tails off and deveined), and red pepper flakes, salt, and pepper.
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Stir and cook until the shrimp turn pink and opaque in color.
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Add heavy cream and lemon juice to the skillet and cook an additional 2-3 minutes to thicken slightly.
-
Fork and fluff the cooled spaghetti squash into strands.
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Add Parmesan cheese to the shrimp scampi mixture.
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To serve, spoon the shrimp scampi into the spaghetti squash halves and garnish with additional Parmesan cheese if desired.
I sincerely hope you’ve enjoyed this recipe for Roasted Spaghetti Squash Shrimp Scampi as much as I’ve enjoyed bringing it to you!
Should you have any questions regarding this recipe, or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
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It is so pretty served up in the squash!
Thanks, Lindsay! Glad you think so. So do I! 😉
Girrrrl you know I love everything about this! Such a great flavor combo!
Thanks, Jenn!!
Just the type of recipe I like! I’ve made spaghetti squash and I’ve made shrimp scampi but I never thought about putting the two together. Duh! Love that you used old bay to flavor the scampi and I’m always in favor of saving dishes by using the squash as the bowl. Yummy recipe and great tips.
I almost always use a little pinch of Old Bay when I cook seafood. It adds that something special that makes the seafood shine. Thanks, Linda. Glad you like the recipe!!
Love your step-by-step pictures for this great recipe!
This recipe is so bright and full of color! Thank you for sharing this fantastic recipe with us!
It’s my pleasure to share. I’m so glad you like it! Thank you.
I never would have thought to serve Shrimp Scampi up like this. It looks incredible!
Thanks. It was really, really good!