Shrimp Scampi with Spaghetti Squash

Shrimp Scampi with Spaghetti Squash.jpg

Serves 4

Swap pasta for low-carb, gluten-free spaghetti squash in this delicious and super easy to make shrimp scampi dish.  Whether your aim is more veggies or just a new go-to-recipe, this bright and lemony dish is packed with nutrition and perfect for cold wintery days so give these fiber-filled noodles a try!  


  • 2 small or 1 large spaghetti squash, halved and seeded
  • 1 pound uncooked large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1 tsp. red pepper flakes
  • Juice from 1 lemon
  • ½ lemon zest
  • 2 tablespoons chopped fresh parsley
  • 6 tablespoons olive oil
  • 2 tablespoons ghee or grass-fed butter
  • Salt and freshly ground pepper to taste


  •  Preheat oven to 375 degrees convection or 400 degrees.
  • Cut squash crosswise; take out seeds and season with a little olive oil, salt and pepper and place cut side down on baking sheet.
  • Bake until easily pierced with a fork, about 40-50 minutes and remove from oven to cool. 
  • Once squash can be easily handled, scrape insides into spaghetti strands with a fork and set aside.
  • Heat the rest of the oil and ghee or butter in a large skillet over medium-high heat and cook garlic until fragrant, about 2-3 minutes.  
  • Add shrimp and season with salt, freshly ground pepper and red pepper flakes.  Sauté shrimp until pink, tossing often to prevent burning, about 5 minutes.  
  • Remove from heat and add spaghetti squash strands.  Mix in lemon juice and zest.  
  • Sprinkle with parsley, toss and enjoy!