Roasted Spaghetti Squash With Shrimp Pasta Recipe

Name: Roasted Spaghetti Squash With Shrimp Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small spaghetti squash (about 2 pounds), halved lengthwise and seeded; 1 tablespoon and 1 teaspoon extra-virgin olive oil; 10 jumbo shrimps, peeled and deveined (for vegetarian, replace with tofu); 1 tablespoon butter, room temperature; 1 purple onion, chopped; 2 glove garlic, finely chopped; 1/2 teaspoon fresh rosemary, finely chopped; 1 teaspoon fresh thyme, finely chopped; 2 tablespoons fresh cilantro, roughly chopped; 1 tablespoon fresh lemon juice, wedges for serving; 1 teaspoon coarse kosher salt; freshly ground pepper

Servings: persons

1 small spaghetti squash (about 2 pounds), halved lengthwise and seeded
1 tablespoon and 1 teaspoon extra-virgin olive oil
10 jumbo shrimps, peeled and deveined (for vegetarian, replace with tofu)
1 tablespoon butter, room temperature
1 purple onion, chopped
2 glove garlic, finely chopped
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh cilantro, roughly chopped
1 tablespoon fresh lemon juice, wedges for serving
1 teaspoon coarse kosher salt
freshly ground pepper

1
Preheat oven to 375F. Place cut side up in a baking sheet. Brush the sides and middles with 1 tablespoon of olive oil. Roast till tender, about 45 minutes. Let cool.
2
Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Set aside.
3
Meanwhile, season shrimp with salt and pepper. Coat with 1 teaspoon oil. Let it marinate for at least 10 minutes.
4
Heat a frying pan on medium heat. Cook shrimps until tender. Set aside.
5
Melt the butter in the frying pan on medium heat. Toss in garlic and onion to cook until golden brown or tender, about 5- 7 minutes. Add rosemary and thyme. Combine and stir, about 3 minutes, or till herb gives off its aroma. Add spaghetti squash, lemon juice, salt, and pepper. Stir and combine, for about 3 minutes. Add shrimp and any cooking juices. Toss and combine. Remove from heat immediately.
6
Garnish with cilantro and serve with lemon wedges.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 small spaghetti squash (about 2 pounds), halved lengthwise and seeded, 1 tablespoon and 1 teaspoon extra-virgin olive oil, 10 jumbo shrimps, peeled and deveined (for vegetarian, replace with tofu), 1 tablespoon butter, room temperature, and more.

Yes, Roasted Spaghetti Squash With Shrimp Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Spaghetti Squash With Shrimp Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions