Real Recipes From Real Home Cooks ®

lemon and herb spaghetti squash with shrimp

★★★★★ 1
a recipe by
Paula Todora
Blue Eye, AR

I got this recipe from Kelly at Eat Yourself Skinny: We loved it so much, but I did make a few changes (doubled the sauce, used cream instead of greek yogurt and reduced the amount of spaghetti squash) after making her recipe how it was written. You know, people have different tastes, and we loved the tanginess of the lemon and the spaghetti squash-a first time for us to try it! So, I thank Kelly for her recipe and urge everyone to re-create recipes to your tastes and likings.

★★★★★ 1
serves 4
prep time 10 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For lemon and herb spaghetti squash with shrimp

  • 1 md
    spaghetti squash
  • 2 Tbsp
    olive oil
  • 4 Tbsp
    salted butter
  • 20 lg
    peeled and deveined shrimp with or without tails
  • 1 tsp
    sea salt
  • 1/2 tsp
    freshly ground black pepper, or more to taste
  • 1 1/2 tsp
    pre-minced garlic from a jar
  • 3 md
    lemons, juiced and seeds removed
  • 2 tsp
    lemon zest
  • 3/4 c
    dry white wine
  • 2 tsp
    dijon mustard
  • 1/2 tsp
    dried red pepper flakes, or to taste
  • 1/3 c
    heavy cream
  • 3 Tbsp
    chopped fresh parsley

How To Make lemon and herb spaghetti squash with shrimp

  • 1
    Preheat oven to 350 degrees and spray baking sheet with nonstick cooking spray.
  • 2
    Cut squash lengthwise and remove seeds. Place cut side down onto prepared baking sheet. Bake, uncovered, 45 minutes-1 hour, testing to make sure inside is tender. Remove and let cool 10 minutes. In a medium bowl, place the inside of the squash halves that have been scraped out with a fork to shred strands of squash to resemble spaghetti. (hence the name I suppose) Set aside.
  • 3
    In a large nonstick skillet, heat olive oil and butter over medium high heat. Add shrimp, salt, pepper and garlic, stirring to cook for 2 minutes, making sure not to over cook. Remove to plate or bowl.
  • 4
    To the pan add lemon juice, zest, wine, mustard and pepper flakes and stir to combine. Reduce heat to low and continue to cook, stirring occasionally, until thickened.
  • 5
    Add shrimp and spaghetti squash and stir. Sprinkle with parsley and serve hot.