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Roasted Spaghetti Squash Shrimp Scampi. - kudoskitchenbyrenee.com
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5 from 2 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: healthy main course, Seafood
Cuisine: American, Low Carb
Servings: 4 servings
Calories: 480kcal


  • 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
  • teaspoon red pepper flakes or to taste
  • 4 cloves garlic minced, or to taste
  • teaspoon Old Bay seafood seasoning
  • ¼ cup heavy cream
  • 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