Spaghetti Squash Shrimp Scampi – A Healthy Twist on a Classic Dish

The unsung hero of the veggie world – spaghetti squash! It’s a squash that magically transforms into spaghetti-like strands when cooked. Yep, you heard that right! It’s like nature’s own pasta maker, except healthier.

I get it – trying new things can be a bit intimidating. But trust me, spaghetti squash is worth the leap of faith. Whether you’re looking to cut down on carbs, add more veggies to your diet, or just spice up your meals, this versatile veggie has got your back. Plus, it’s a breeze to cook – simply roast it, scoop out the strands, and voila! You’re ready to dive into a delicious, guilt-free feast.

KEY INGREDIENTS

Spaghetti Squash: Swap out pasta for this low-carb alternative that’s rich in vitamins and fiber, offering a satisfying “noodle” base for your dish.
Ghee: Opt for this clarified butter for a rich, nutty taste that complements the garlic and shrimp beautifully.
Garlic: Infuse your dish with aromatic flavor by using fresh garlic cloves, enhancing the taste profile of your scampi.
Red Pepper Flakes: Add a touch of heat and depth to your dish with these flakes, providing a subtle kick.

My Air Fryer

The dials make this easy to use, no digital buttons, the glass front lets you see what’s happening to be able to gauge the cook time – you get a nice crisp and a fast cook!

SHOP IT HERE

Spaghetti Squash Shrimp Scampi

Natasha Pehrson Print Recipe

Yield 2

Prep Time 10

Cook Time 1

Total Time 1 10

Ingredients

1 Spaghetti Squash
1 pound of Shrimp
3 Tbs. Ghee
4 cloves of Garlic
Red Pepper Flakes
Fresh Parsley

Instructions

Preheat and Pierce: Heat your oven to 400°F. Poke the spaghetti squash with a fork about 10 times to help it cook evenly. Then, bake it in the oven for around an hour.
In a large skillet, melt 3 tablespoons of ghee over medium-high heat. Add 4 cloves of minced garlic and ¼ teaspoon of red pepper flakes. Cook for about 30 seconds until fragrant. Add 1 pound of shrimp and cook for 2-3 minutes per side. Sprinkle with 1 tablespoon of lemon juice, ½ teaspoon of lemon zest, and 2 tablespoons of chopped parsley.
Once the squash is roasted, let it cool. Then, cut it open, remove the seeds, and scrape out the strands with a fork. Top the squash with the garlic shrimp mixture.