Roasted Spaghetti Squash Shrimp Scampi
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.
Servings: 4 servings
- 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
- ⅛ teaspoon red pepper flakes or to taste
- 4 cloves garlic minced, or to taste
- ⅛ teaspoon Old Bay seafood seasoning
- ¼ cup heavy cream
- 1½ teaspoons lemon juice fresh
- ½ cup Parmesan cheese plus additional for garnish
How to roast the spaghetti squash;
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 the shrimp scampi filling;
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.
Serving: 1serving | Calories: 480kcal | Carbohydrates: 23g | Protein: 32g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 344mg | Sodium: 2394mg | Potassium: 615mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1830IU | Vitamin C: 19.6mg | Calcium: 414mg | Iron: 5.8mg