Ingredients
- 1 spaghetti squash
- 1 lb fresh shrimp, peeled and deveined
- 4 cloves garlic, minced
- 3 tbsp olive oil
- Juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle a bit of olive oil and season with salt and pepper before placing the squash cut-side down on a baking sheet.
- Roast for about 40-45 minutes until tender.
- Heat a generous drizzle of olive oil in a skillet over medium heat.
- Add the minced garlic and sauté for about a minute until fragrant but not browned.
- Toss in the shrimp, cooking for 2-3 minutes per side until they turn pink and opaque.
- Squeeze in fresh lemon juice, add the red pepper flakes, and finish it off with the freshly chopped parsley.
- Stir to combine and taste for seasoning.
- Fluff the strands of spaghetti squash with a fork and serve a generous portion of the shrimp mixture over it.
- Enjoy warm, relishing each tasty bite!
Notes
For a different texture, you can substitute spaghetti squash with zucchini noodles. Feel free to get creative with the seasonings.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
- Diet: Pescatarian