Spaghetti Squash Scampi

Shared by: Grace Fisher |  Source: pHresh & Clean
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  • Nutritional Interest: Clean Eating, Gluten Free, Grain Free, KETO/ Low-Carb > 10g, Low Sugar > 5g, Nut Free, Pescetarian, The 30 Clean Approved
Easy delicious low carb spaghetti squash shrimp scampi a healthier alternative to pasta! It’s still amazingly buttery and garlicky with only half the calories!

Did you know... Bolder, brighter, and richer in nutrients than your basic penne pasta, spaghetti squash is the perfect addition to an easy family dinner. One cup of cooked spaghetti made from white, enriched noodles, contains approximately 220 calories, 42 grams of carbohydrates and very few nutrients. Comparably, one cup of cooked spaghetti squash provides about 42 calories, 10 grams of carbohydrates, and a host of important nutrients such as vitamin A and potassium.
Adjust serving size: 


  • 1 spaghetti squash
  • 1/2 cup spring water
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • Shrimp Scampi
  • 2 tablespoons organic grass fed butter
  • 2 garlic cloves minced
  • 1/4 cup shallot sliced thin
  • 10 oz peeled raw shrimp
  • 1/2 lemon - meyer if available use a teaspoon juice
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • 1/2 cup fresh basil sliced thin
  • 2 tablespoons freshly grated parmesan
  • 1/4 teaspoon fresh ground pepper for garnish

How to Make:

  1. Preheat oven to 400° and place the rack in the middle of the oven.
  2. Using a chef's knife, cut the spaghetti squash in half, lengthwise. Spaghetti squash are really tough and hard, so be cautious and work slowly. You can cradle the squash in a dishcloth to keep it steady as you cut.
  3. Use a soupspoon to scrape out the seeds from inside the squash.
  4. Place the squash halves cut-side down in a roasting dish and pour in a half-cup of spring water. Cover the dish tightly and place in the oven for about 40 minutes. Smaller squash will cook more quickly than larger squash. The squash is ready when you can easily pierce a fork through the flesh with light pressure.
  5. Upon removing the squash from the oven, turn the squash over and, using a fork, scrape out the center, pulling the flesh from the peel and separate into strands. The strands wrap around the squash horizontally- rake your fork in the same direction as the strands to make the longest "noodles”. Take caution with this step because the squash is very hot! You may want to use a dishcloth to hold the squash while you separate into strands.
  6. Toss the squash noodles with a little olive oil , salt and pepper.
Shrimp Scampi
  1. Heat the butter in a large sauté skillet over medium heat. Add the garlic and shallot; and sauté a couple minutes until fragrant.
  2. Turn the heat to low and add the shrimp, lemon juice, paprika and sea salt. Stir and then cook for a few minutes on each side until they turn pink - take care not to overcook the shrimp or they'll become tough.
  3. Add the spaghetti squash {2-4 cups} to the pan and toss gently to combine. Serve and top with sliced basil, parmesan and fresh ground pepper.

Nutrition Facts
Spaghetti Squash Scampi
Amount Per Serving
Calories 269 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 123mg 41%
Sodium 1145mg 48%
Potassium 196mg 6%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 0.2g
Protein 16g 32%
Vitamin A 25%
Vitamin C 13%
Calcium 15%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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