Get ready to tantalize your taste buds with a dish that perfectly marries health and flavor! Our Spicy Spaghetti Squash with Shrimp is not only a delightful Italian-inspired meal but also a low-carb alternative that will leave you feeling satisfied and guilt-free. In just 40 minutes, you can whip up this vibrant, savory dish that boasts tender shrimp and the unique texture of spaghetti squash, all while packing a spicy punch. Whether you’re looking for a quick weeknight dinner or a show-stopping dish to impress guests, this recipe is sure to become a favorite. Read on to discover how to create this culinary masterpiece!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 spaghetti squash
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise using a sharp knife, being careful as the squash can be tough.
- Scoop out the seeds and inner stringy pulp from the squash halves using a spoon. Discard the seeds or save for roasting later.
- Drizzle the squash halves with 1 tablespoon of olive oil, then season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, prepare the shrimp. Pat the shrimp dry with paper towels to remove excess moisture.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
- Add the shrimp to the skillet, season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and are just cooked through.
- Once the squash is done, remove from the oven and let it cool for 5 minutes. Use a fork to scrape the flesh, which will naturally separate into spaghetti-like strands.
- Transfer the squash strands to a large serving platter or individual plates. Top with the cooked shrimp, ensuring an even distribution.
- Garnish with additional red pepper flakes if desired, and serve immediately while hot.
Tips
- Choose the Right Squash: When selecting your spaghetti squash, look for one that feels heavy for its size with a firm, smooth skin. This ensures you get the best texture when cooked.
- Roasting Time: Keep an eye on the squash while it roasts. Depending on its size, cooking times may vary slightly, so check for tenderness by piercing with a fork.
- Perfectly Cooked Shrimp: To avoid overcooking the shrimp, remove them from the skillet as soon as they turn pink and opaque. They will continue to cook slightly after being removed from the heat.
- Customize the Heat: Adjust the amount of red pepper flakes to suit your spice preference. For a milder version, reduce the flakes, or add more for an extra kick!
- Garnish for Flavor: Don’t skip the garnish! A sprinkle of additional red pepper flakes or fresh herbs can elevate the dish and add a pop of color.
- Serve Immediately: This dish is best enjoyed fresh out of the oven. The spaghetti squash strands will hold their texture, and the shrimp will be perfectly tender.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 22g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 170mg
