Roasted Shrimp with Spaghetti Squash
Easy,  Entrées,  Gluten Free,  Recipes

Roasted Shrimp with Spaghetti Squash

This is one of those recipes that offers up a lot of flavor with only a few ingredients. We really loved this, and it was pretty easy to put together. The toughest part was cutting the squash in half. I’m convinced that I picked out the most stubborn spaghetti squash at the store. It took me about 10 minutes, one giant serrated knife, one chef’s knife, and a cleaver to break through this bad boy. Ugh! Other than that, this was a snap to put together. I’ll definitely be making this again!

Roasted Shrimp with Spaghetti Squash

Roasted Shrimp with Spaghetti Squash
Everyday Food December 2009

Prep Time: 10 minutes
Total Time: 55 minutes
Serves 4

1 medium spaghetti squash (about 3 pounds), halved lengthwise
Coarse salt and ground pepper
1 pound large shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 tablespoons fresh parsley, roughly chopped

Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.

Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.

Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl.
Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine.
Season with salt and pepper, top with parsley, and serve with lemon wedges.

Big Flavors Rating: 4 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


  • Chris

    I usually stab the squash a few times, then put the whole thing in the microwave. Nuke for abt 10 mins, then it will be easier to cut open. Scoop out the seeds etc, back into the microwave for a few more mins till it is done and the “spaghetti” can be scraped out.

  • Ashley

    Good to know! I wonder if the flavor is the same though, as roasting it may add something…but this would be perfect for a recipe that has a lot of other ingredients to go with the squash. Thanks for the tip! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *