Lemon Garlic Shrimp Spaghetti Squash

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes


  • 1 spaghetti squash
  • Extra Virgin olive oil
  • 1 heaping teaspoon Italian Seasoning
  • Salt and pepper
  • 5 tablespoons salted butter
  • 12 oz. uncooked shrimp peeled and deveigned
  • 2 1/2 tsp. minced garlic roughly 5 cloves
  • pinch of red pepper flakes
  • 2 lemons
  • Salt and pepper
  • garnishes: shaved parmesan cheese extra sliced lemons, fresh parsley, seasoned salt


  1. Preheat oven to 400 degrees. Microwave spaghetti squash for 3 minute in the microwave to soften for cutting. Cut in half lengthwise and remove seeds. Place face-up on a baking sheet and drizzle with olive oil. Sprinkle with Italian seasoning and salt and pepper. Roast uncovered, for 40 minutes. Remove from oven and set aside.
  2. In a French Skillet, heat butter and garlic until melted. Sauté garlic on medium heat for 2 minutes. Add shrimp, red pepper flakes, salt and pepper to taste. Cook for about 5 minutes or until shrimp is cooked through. Remove from heat.
  3. Use a fork to pull all of the “noodles” away from the shell of the squash. Add them to the garlic butter shrimp sauce and toss. Garnish with shaved parmesan cheese, chopped parsley, and extra sliced lemons. Sprinkle with seasoned salt.