Lemon & Herb Spaghetti Squash with Shrimp

This Lemon and Herb Spaghetti Squash with Shrimp is a lighter taken on shrimp scampi that is quick and straightforward, lighter and full of so much flavor!

One of the favorite pasta dishes to order is shrimp scampi so A cook thought it'd be fun to make something similar using spaghetti squash! This kitchen is absolutely obsessed with this veggie because after roasting it in the oven, you can easily shred it with a fork and you basically end up with a big bowl of pasta. Spaghetti squash is also super versatile because there isn't much flavor so pair

Cooks have shared spaghetti squash recipes before on the blog like these spaghetti squash boats and this cheesy casserole, but this one was definitely the easiest! While the squash is roasting you can make your sauce on the stove and saute the shrimp. Then just throw everything together and boom you're done! A cook mean A cook do not know about you, but A cook just do not have a lot of time in the eve

What goes in

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

How it comes together

1. To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they do not stick. Bake the squash in the oven for 45 minutes until tender.
2. Meanwhile in a large skillet, melt oil and butter over medium high heat, add shrimp and season with salt and pepper, sautéing for about 2 minutes. Add garlic and sauté an additional 2 minutes until shrimp is cooked through; remove from heat and hold nearby (you do not want to overcook the shrimp)
3. Add lemon juice, lemon zest, white wine, Dijon mustard and red pepper flakes and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
4. Remove the skillet from heat and take squash out of the oven. Scrape out all the strands of spaghetti using a fork, throw spaghetti squash into a colander and place in the sink, pressing gently with a paper towel to allow any excess water to drain out.
5. Whisk yogurt in with the sauce until silky and smooth then stir in chopped parsley. Toss with spaghetti squash and shrimp, serve and enjoy!