Shrimp Scampi with Spaghetti Squash

Spaghetti squash is a great ingredient for a lower-carb, gluten-free alternative to pasta. And this garlic butter-wine sauce, shrimp and spinach make it taste delicious!


1 (2.5-lb.) spaghetti squash

Cooking spray

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons olive oil

1/4 teaspoon crushed red pepper

3 garlic cloves, minced

20 ounces large raw shrimp, peeled and deveined

6 ounces fresh baby spinach

1/2 teaspoon salt, to taste


Step 1

  • Preheat oven to 375°F.
  • Cut squash in half into 2 boats; scoop out and discard seeds and membranes. I spray or drizzle a little oil on the cut side and sprinkle with salt and pepper.
  • Place the two halves cut side down on a greased cookie sheet.
  • Bake at 375°F for 45 minutes or until just tender. Cool slightly.
  • Use a fork to remove strands from boats; carefully scrape out spaghetti-like squash strands.

Step 2

  • Heat butter and oil in a medium skillet over medium-high. Add pepper and garlic; cook 30 seconds, stirring constantly.
  • Add shrimp; sauté 2 minutes or until almost done.
  • Add spinach, tossing until spinach wilts.
  • Add squash strands; sprinkle with salt.
  • Toss gently to combine.

Makes 4 servings

Container Counts: 1 red/protein, 2 green/veggies, 1 tsp