Lemon Herb Shrimp over Roasted Spaghetti Squash

This Lemon and Herb Spaghetti Squash with Shrimp is a lighter take on shrimp scampi — quick, easy, healthy and full of bright flavor.

One of my favorite restaurant dishes is shrimp scampi, so I recreated that flavor profile using spaghetti squash for a lighter, vegetable-based “pasta” base. After roasting, spaghetti squash pulls into delicate strands that resemble pasta and soak up sauces beautifully. Because the squash itself is mild, it pairs perfectly with garlic, lemon, fresh herbs and a splash of white wine.

I like this recipe because it’s simple to prepare: while the squash roasts you can quickly make a bright lemon-and-herb sauce in a skillet and sauté the shrimp. The sauce gets a touch of creaminess from Greek yogurt and a little Dijon mustard for depth and tang. If you prefer a richer option, you can substitute half-and-half in place of the yogurt. Just be careful to remove the pan from heat before stirring in yogurt so it doesn’t separate.

To keep the finished dish from getting watery, drain the shredded squash briefly in a colander and blot gently with a paper towel to remove excess moisture. Toss the drained squash with the lemony sauce and the cooked shrimp, then finish with chopped fresh parsley for color and freshness.

Lemon and Herb Spaghetti Squash with Shrimp

Summary: A lighter take on shrimp scampi that combines roasted spaghetti squash strands with a lemony white wine sauce, garlic, Dijon, Greek yogurt and fresh parsley.

Ingredients

• 2 small to medium spaghetti squash
• 12 oz large shrimp, peeled and deveined (about 20 shrimp)
• 1 Tbsp olive oil
• 2 Tbsp butter
• Salt and cracked black pepper, to taste
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1 tsp lemon zest
• ½ cup dry white wine
• 1 tsp Dijon mustard
• ¼ tsp red pepper flakes
• ¼ cup plain Greek yogurt (or ¼ cup half-and-half)
• 2 Tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 350°F (175°C). Cut each spaghetti squash lengthwise and scoop out the seeds. Place cut-side down on a baking sheet lightly sprayed with oil to prevent sticking. Roast for about 45 minutes, or until the squash is tender and the strands pull away easily with a fork.
2. While the squash roasts, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and sauté for about 2 minutes. Add the garlic and cook another 2 minutes until the shrimp are opaque and just cooked through. Remove the shrimp from the skillet and set aside to avoid overcooking.
3. To the same skillet, add the lemon juice, lemon zest, white wine, Dijon mustard and red pepper flakes. Bring the mixture to a boil, then reduce the heat and let it simmer briefly to meld the flavors while the spaghetti squash finishes baking.
4. Remove the skillet from heat. Carefully scrape the roasted squash with a fork to release the strands, then place the strands in a colander and press gently with a paper towel to drain excess liquid.
5. Whisk the Greek yogurt into the warm sauce off the heat until smooth and creamy, then stir in the chopped parsley. Return the shrimp to the skillet, add the drained spaghetti squash strands, and toss gently to combine. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.

Nutrition

Serving: 1/4 of recipe | Calories: 230 kcal | Carbohydrates: 23.9 g | Protein: 9.6 g | Fat: 10.4 g | Saturated Fat: 4.4 g | Sodium: 271.5 mg | Fiber: 4.5 g | Sugar: 9.3 g

Nutrition information is automatically calculated and should be used as an approximation.

Tips and Variations

• To save time, you can microwave halved spaghetti squash (cut-side down in a microwave-safe dish) for 10–12 minutes instead of roasting, though roasting provides the best texture and flavor.
• If you prefer not to use wine, substitute low-sodium chicken broth or vegetable broth for a similar depth of flavor.
• For a dairy-free version, omit the Greek yogurt and finish the sauce with a splash of extra broth and a little extra olive oil or a tablespoon of cashew cream.
• Add extra vegetables such as cherry tomatoes, spinach or asparagus tips tossed into the sauce for more color and nutrition.
• To make this a crowd-pleasing entrée, double the shrimp and serve family-style with lemon wedges and extra parsley.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the mixture seems dry. Avoid high heat or prolonged reheating to keep the shrimp tender and prevent the yogurt from separating.