Lemon and Herb Spaghetti Squash with Shrimp
This Lemon and Herb Spaghetti Squash with Shrimp is a lighter taken on shrimp scampi that is quick and easy, healthy and full of so much flavor!
Servings: 4
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 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
- 2 Tbsp fresh parsley chopped
Instructions
- 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 don't stick. Bake the squash in the oven for 45 minutes until tender.
- 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 set aside (you don't want to overcook the shrimp)
- 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.
- 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.
- Whisk yogurt in with the sauce until creamy and smooth then stir in chopped parsley. Toss with spaghetti squash and shrimp, serve and enjoy!
Nutrition
Serving: 1/4th of recipe | Calories: 230kcal | Carbohydrates: 23.9g | Protein: 9.6g | Fat: 10.4g | Saturated Fat: 4.4g | Sodium: 271.5mg | Fiber: 4.5g | Sugar: 9.3g