Spaghetti Squash Shrimp Scampi

For all the low-carb eaters out there, spaghetti squash is the best thing about fall. Now all nature needs to do is produce a vegetable that tastes like ice cream. Almost anything you’d want in your bowl of pasta can be put in a bowl of spaghetti squash for a guilt-free meal. And as an added bonus, you get a serious workout trying to cut the damned things in half lengthwise (I’ve seriously had to put it on the floor and push the knife through by stepping on it. I know, super hygienic).


  1. Cut in half lengthwise with a butcher’s knife.
  2. Scoop out the guts with a spoon.
  3. Brush with olive oil and season with salt and pepper. I use a Crayola painting brush because I. Am. Ghetto.
  4. Place the squash rind-side-up in a glass pan and bake at 375 degrees for 35-40 minutes.
  5. When it’s done, scrape a fork down the inside to remove the squash in spaghetti strands.


This will make one serving.

  • ½ spaghetti squash
  • 4 jumbo shrimp
  • Handful of cherry tomatoes, cut in half
  • 1 clove garlic, minced
  • Handful of fresh basil leaves
  • ¼ cup white wine
  • Juice from 1 lemon
  • 1 tbsp olive oil


  1. Heat 1 tbsp olive oil and garlic on a skillet until garlic is soft and starts to brown.
  2. Add wine and lemon and let simmer for a minute.
  3. Add shrimp and basil and simmer about 3 minutes, until shrimp starts to turn pink.
  4. Add the tomatoes and simmer until they’re warm and soft.
  5. Add to your spaghetti squash and garnish with a lemon wedge.

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  1. I had to laugh when I read that you had to stand on the squash to get the knife through the flesh. I’ve had similar difficulties with spaghetti squash but I’ve never thought of standing on it. It is a great guilt free squash and I love it’s versatility.

  2. I always place my squash (spagetti, butternut, acorn) in the microwave for a couple of minutes and it is a lot/somewhat (!) easier to slice. Just be sure to put some knife slits in first!

  3. This may just have to be my first meal I make in the good ole USA!!!

  4. I may or may not have shoved a knife in the squash and then slammed the whole thing against the counter.over and over again..Will try standing on it next time 🙂

  5. tatalya p says:

    If you get the squash at the large supermarket,
    They would cut it in half for you if you request.
    Had to learn that the hard way 🙂

  6. Judy Greene says:

    Can’t wait to try spaghetti squash!,,

  7. Adrienne Tully says:

    I would like to try the shrimp scampi recipe!! looks good and easy to make

  8. In the process of making it now! Can’t wait to taste it 🙂

  9. I have made it twice and love it. I used my meat pounder to pound my knife through the skin. I’m about to try the shrimp scampi recipe.

  10. I’ve seen a lot of people just placing the entire thing in the oven for an hour, then slice it and scoop out the seeds. Sounds almost too simple!

  11. Laurie Statham says:

    I know the last post was over a month ago, but I just recieved this recipe. The oven works great(poke reapeatedly so it won’t explode), but you can also do it in the crockpot too. Just poke it about 10-15 times, add about 1 1/2 cups water and cook on low 4-6 hours. That’s be good on the days you don’t want to use your oven. But this looks great and I think I’ll be making it next week. I’m gonna add chicken though. Hubby can have the shrimp.

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