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
Calories: 480kcal
Ingredients
- 1 medium 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 medium 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
Instructions
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.
Notes
Cover any leftovers well and keep in the refrigerator for up to 4 days.
Nutrition
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
