Recipes Spaghetti Squash with Shrimp (6-ingredient or less, Entree)

Number of Servings
    • 1 large spaghetti squash, halved lengthwise
    • Kosher salt and freshly ground pepper
    • 1 pound large shrimp, peeled and deveined
    • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
    • 1 tablespoon lemon juice, plus lemon wedges for serving
    • 2 tablespoons fresh parsley, roughly chopped

Preheat the oven to 375ºF. Season the squash with salt and pepper. Place cut side down in a 9 x 13 inch baking dish. Add 3/4 cup water, and roast until tender when pierced with a knife, about 45 minutes. Let cool.  When about 25 minutes have passed, on a rimmed baking sheet, toss the shrimp with 1 teaspoon oil and season with salt and pepper. Roast until cooked through, 8 to 10 minutes.  Scoop out the seeds from the squash and discard. With a fork, scrape the flesh into a large bowl. Add the shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.

Nutrition Information

312 Calories, 10g Fat, 324mg Cholesterol, 313mg Sodium, 14g Carbohydrates, 43g Protein