Two shrimp recipes back to back. Can you tell what I found in sale at the grocery store this week?! This time it is my spin on an Italian favorite, shrimp scampi. This recipe is made low carb using spaghetti squash instead of the normal angel hair pasta.
If you have never worked with sphagetti squash because you are intimidated by its size and have no clue what to do with it, now is the time to overcome that fear. Spaghetti squash is extremely versatile and can replace pasta in any of your favorite dishes. When cooked, it strands into fibers and looks like — you guessed it, spaghetti!
The easiest ways I’ve found to use sphagetti squash
1. Crockpot. If your crock pot is large enough to can cut the squash in half(if you are having trouble cutting through the squash microwave it for 8 minutes to soften), remove the seeds from the center, and put it cut side down into the crockpot with a bit of water or pasta sauce (if going for a red sauce type pasta dish). 4-6 hours on high and you can remove the squash to cool. Once cooled you just take out the inside using a fork.
2. Microwave and bake. Preheat oven to 375F. Pierce the squash with holes and place on a microwave safe plate. Microwave for 8 minutes to soften the squash. Allow to cool. Now the squash is easier to cut.
Cut the squash in half lengthwise. The squash will have seeds similar to a pumpkin in the center. Remove these and place the squash cut side down onto a foil lined baking sheet. Bake for 30 minutes.
Spaghetti squash scampi
- 1/2 spaghetti squash
- 12 oz shrimp (26-30 large shrimp)
- 2 tbs minced garlic
- 2 tbs olive oil
- 2 tbs whole wheat flour
- Salt and pepper to taste
- 1-2 tbs Fresh parsley to taste
Prepare your spaghetti squash as mentioned above. I put mine in the microwave and then the oven as I’ve shown with pictures.
When the spaghetti squash is in the cooling process following cooking in oven or crock pot, begin cooking your shrimp. I added 2 tbs EV olive oil to a large sauce pan and and added in the 2 tbs minced garlic
I let that cook for a couple minutes before adding my shrimp. My shrimp were precooked and defrosted.
Add your flour at this time as well. This will help form a creamier and thicker sauce.
Once that is all combined, add in your pulled squash and the fresh parsley. Cook for 5-10 minutes until warm and completely incorporated. Finish by added salt and pepper to taste.
And that’s dinner!! And it is quite yummy let me tell to 🙂 this recipe made 4 1-cup servings. As far as the macros goes, each serving was :
170 calories 5 fat 9 carbs 22 protein
Give this recipe I try ! I guarantee you’ll love it! Double it using the entire squash or use the other half of the squash for a different recipe the following day. Examples of easy recipes using spaghetti squash
- Adding pesto
- Serve with red pasta sauce and turkey meatballs
- Add a little olive oil and garlic
- Serve with chicken and marinara with a little light mozzarella for a spin on chicken parm
Once you cook with sphagetti squash once you’ll regret all those other times you’ve completely ignored it and walked on by it at the grocery store!