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Roasted Shrimp Over Spaghetti Squash


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  • 2 lrg spaghetti squashes, halved lengthwise
  • Kosher salt and freshly ground pepper
  • 2 lbs lrg shrimp, peeled and deveined
  • 2 TBS plus 2 tsp olive oil
  • 2 TBS lemon juice, plus lemon wedges for serving
  • 1/4 cup fresh parsley, roughly chopped



Step 1

1) Preheat oven to 375 degrees F. Season squash with salt and pepper. Place cut side down in baking dish. Add 1 cup water and roast until tender when pierced with a knife, about 45 mins. Let cool.

2) When about 25 mins have passed, on a rimmed baking sheet, toss shrimp with 2 tsp oil; season with salt and pepper. Roast until cooked through, 8 – 10 mins.

3) Scoop out seeds from squash and discard. With a fork, scrape flesh into lrg bowl. Add shrimp and any cooking juices, lemon juice and 2 TBS oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.

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