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Shrimp Scampi Spaghetti Squash Bowls

Shrimp Scampi Spaghetti Squash Bowls. Spaghetti squash tossed with olive oil, white wine, garlic and spinach topped with shrimp and Parmesan.
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Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 360 kcal

Ingredients
  

  • 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 tablespoons butter
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine, such a Pinot Grigio
  • 2 cups loosely packed baby spinach
  • 12 ounces raw shrimp (13-15), peeled and deveined  patted dry
  • 1/2 cup shaved Parmesan cheese
  • 1 tablespoon dried or fresh parsley

For serving

  • 1 lemon, washed and cut into wedges

Instructions
 

  • 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 skillet, 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 skillet, 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. 

Nutrition

Calories: 360kcalCarbohydrates: 38gProtein: 26gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 145mgSodium: 688mgPotassium: 905mgFiber: 8gSugar: 14gVitamin A: 2175IUVitamin C: 31mgCalcium: 343mgIron: 3mg
Keyword Shrimp Scampi Spaghetti Squash
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