Shrimp Scampi Spaghetti Squash Bowls.
Roasted spaghetti squash tossed with extra virgin olive oil, white wine, garlic and spinach then topped with sauteed shrimp and shaved Parmesan cheese and served in the spaghetti squash shell. This incredible spaghetti squash recipe is a fun spin on traditional shrimp scampi with linguine.
Spaghetti squash is so versatile.
We love this winter squash because it is hearty, versatile, has great nutty flavor and can almost serve as a replacement to, you guessed it, spaghetti. That being said, if you’re looking for spaghetti squash to fool a pasta lover into thinking he/she is eating pasta, good luck with that! Never gonna happen. We include both spaghetti squash and real pasta in our typical week during cold weather months, depending on which we are in the mood for. As a bonus, spaghetti squash offers quite a nutrient punch.
Make your spaghetti squash easier to handle.
Spaghetti squash, like other winter squash, can be a bit difficult to cut open. Depending on the size of the spaghetti squash, I microwave it (poke it with a fork a few times first) for a few minutes prior to cutting open, so it’s easier to cut through. Let it cool slightly before cutting into it and make sure you protect your hands from the hot steam inside – I use a kitchen towel to do this. The spaghetti squash I used in this recipe were small organic squash, so they were easy to cut without microwaving first.
To make this spaghetti squash scampi recipe, you’ll need:
- spaghetti squash
- olive oil
- white wine
- baby spinach
- frozen shrimp
- parmesan cheese
How do you make this spaghetti squash scampi?
- Roast the spaghetti squash and remove the spaghetti strands. Reserve the shells.
- Saute the garlic in butter and olive oil, add the wine then the spinach. Remove from heat and pour over spaghetti strands.
- Saute the shrimp.
- Portion the squash back into the spaghetti squash shells. Top with shrimp, shaved parmesan and parsley. Serve with lemon wedges.
Can you substitute something else for the shrimp?
Yes! If you don’t like shrimp, you could sub sauteed scallops, tofu or even white beans.
Is spaghetti squash is good-for-you?
Yes! Spaghetti squash is low in calories and provides over 2 grams of fiber, Vitamin C, manganese, Vitamin B6, antioxidants, along with smaller amounts of other nutrients.
Can you cook the spaghetti squash ahead of time?
Yes, you can roast the squash ahead of time and pull out the strands – reserve the shell and the strands. When it’s time for dinner, just warm the shell in the oven at a low temperature for a few minutes. Add add the strands to the skillet for a few minutes at the same time that you add the spinach.
Here’s how to make these Shrimp Scampi Spaghetti Squash Bowls:
Shrimp Scampi Spaghetti Squash Bowls
- 2 small spaghetti squash, halved and seeded
- 2 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 3 cloves garlic, minced
- 1/4 cup dry white wine, such a pinot grigio
- 2 cups loosely packed baby spinach
- 12 ounces peeled and deveined tail-on frozen shrimp (13-15) thawed and patted dry
- 1/2 cup shaved Parmesan cheese
- 1 tablespoon dried or fresh parsley
- 1 lemon, washed and cut into wedges
- Preheat oven to 425. Prepare a baking sheet with tin foil.
- Slice spaghetti squash in half. Remove seeds. Rub inside of spaghetti squash halves with 1 tablespoon extra virgin olive oil. Sprinkle with ¼ teaspoon salt and 1/8 teaspoon pepper. Roast for 30-35 minutes or until squash is tender and strands remove easily with a fork.
- Let cool slightly, then, using a fork, remove strands from the squash and place into a large mixing bowl. Set the spaghetti squash shells aside – you will stuff them later.
- In a medium saucepan, add 2 tablesppons butter and remaining 1 tablespoon extra virgin olive oil over medium heat. When butter is melted, add minced garlic and lightly saute, 1-2 minutes. Add white wine and bring to a boil, then reduce to a simmer. Add baby spinach and remove from heat. Pour spinach mixture overtop spaghetti squash strands.
- In the same saucepan, heat remaining 1 tablespoon butter over medium high heat. Once pan is hot and butter is melted, add shrimp. Cook 1-2 minutes until bottom forms a nice light brown crust. Flip and cook until shrimp are no longer translucent, 1-2 minutes more. Don’t overcook. Remove pan from heat.
- Take the spaghetti squash shells and, using a tongs, portion spaghetti squash mixture back into squash shells. Top with shrimp, shaved parmesan and parsley.
- Serve with lemon wedges.
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