I am always looking for healthier versions of my favorite dishes and this one fits the bill! I love shrimp and especially shrimp scampi. This is an easy to make dish that you can easily put over regular pasta if your kiddos aren't spaghetti squash fans.
- 1 small spaghetti squash
- salt and pepper
- 3 tbsp butter
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 3/4 lb shrimp, shelled and deveined
- zest of 1/2 lemon
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
Preheat oven to 375 degrees.
Cut the stem off the top of your spaghetti squash and cut it in half lengthwise. Scoop out the seeds and sprinkle with salt and pepper. Place flat side down in a glass baking dish and fill dish with about 1/4 inch of water. Bake in the oven for 50-60 minutes depending on how large your squash is. To test it, take a fork and try to shred the squash. If it falls off easily and is softened, but not mushy, it's done! Remove from oven and set aside.
In a large skillet melt 3 tbsp butter and 1 tbsp olive oil over medium-high heat.
Add minced garlic and red pepper flakes and cook for 30 seconds. Add your shrimp, making sure to stir and cover all of the shrimp with the sauce. Cook shrimp for 3 minutes on each side.
Stir in lemon zest, lemon juice and chopped parsley. Season with salt and pepper and turn off heat.
Scrape squash out of shells and add to your pan, mix to coat "noodles" and redistribute "noodles" and shrimp back into the squash shells. Sprinkle with additional parsley or red pepper flakes if desired and enjoy!