Roasted shrimp and spaghetti squash

Roasted shrimp and spaghetti squash

  • Prep Time : 2hr 30min
  • 4


  • 1 medium spaghetti squash, about 2 lbs., halved
  • 1 lb. shrimp, peeled
  • 1½ Tbsp. extra- virgin olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp. garlic, minced
  • ½ cup shredded Parmesan cheese
  • 1 tsp. sea salt
  • 1 tsp. coarse black pepper Fresh basil garnish
  • ¾ cup water


  • Heat oven to 350 F. Cut squash in half and scoop out seeds. Fill baking pan with ¾ cup water, place squash cut side down, and roast for 2 hours or until tender.
  • On a rimmed baking sheet, toss shrimp with oil, garlic, salt, pepper and lemon juice then bake for 10 minutes or until shrimp is cooked through.
  • With a fork, scrape the flesh from the squash into a large bowl. Mix in shrimp and cooking juices. Top with fresh basil and cheese.

Nutritional Value

  • Calories
  • Proteins
  • Carbs
  • Sugar
  • Fats