Savory Garlic Shrimp Spaghetti Squash Recipe Quick Easy

Hey there, friend! You know those evenings that feel just a bit too hectic, where you want something delicious yet simple to whip up? That’s where my Garlic Shrimp Spaghetti Squash comes into play. I remember the first time I made this dish on a chilly fall night, the air heavy with the scent of crispy leaves and an inviting chill. The satisfying aroma of garlic sizzling in butter pulled me right into the culinary moment, as I played with the squash and shrimp in my kitchen. It was the perfect meal to gather around with friends and family, creating not just a dish, but a lovely memory.

If you’re looking for a comforting recipe that’s light yet satisfying, then you’ve landed in the right spot. This Garlic Shrimp Spaghetti Squash is not only full of flavor but also a wonderful gluten-free option that is both family-friendly and impressive enough for guests. Trust me; this will become a staple in your kitchen too.

Why You’ll Love This Recipe

• Quick and easy: Perfect for those busy weeknights!
• Budget-friendly: Shrimp on sale? Snap them up – this dish is economical and delicious.
• Comforting flavors: The garlic, shrimp, and buttery sauce create a warm hug in a bowl.
• Healthy and satisfying: Spaghetti squash keeps things light without sacrificing taste.

Ingredients

Here’s what you’ll need for this delightful dish:

• 1 medium spaghetti squash (about 3-4 pounds) – fresh is always best!
• 1 pound large shrimp, peeled and deveined – since it’s shrimp, aim for good quality!
• 4 cloves garlic, minced – fresh garlic adds so much more punch than powdered.
• 3 tablespoons olive oil – for pan-frying and flavor!
• 1 teaspoon red pepper flakes – just a pinch for a little kick, or more if you dare!
• Salt and black pepper to taste – seasoning is key!
• 2 tablespoons fresh parsley, chopped – for that beautiful garnish!
• Juice of half a lemon – adds brightness and balances the rich garlic.

Step-by-Step Instructions

Ready to get cooking? Let’s hop to it!

1. Preheat your oven to 400°F (200°C). Grab your spaghetti squash and give it a good rinse. Then, carefully slice it in half lengthwise. A sharp knife will make this easier, and I always lay the squash on a towel to prevent it from slipping.
2. Use a spoon to scoop out the seeds and inner strands—it’s a bit like carving a pumpkin! Once the insides are clean, drizzle the cut sides with a tablespoon of olive oil and sprinkle with salt and pepper.
3. Place the squash cut-side down on a baking sheet lined with parchment paper. Pop it in the oven and roast for about 40-45 minutes or until it’s fork-tender. You’ll know it’s done when the flesh pulls away easily from the skin.
4. While the squash cooks, let’s get to the shrimp! Heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until the garlic is fragrant but not burning. You’ll want to keep an eye on it; nothing ruins a dish faster than burnt garlic!
5. Now, toss in the shrimp. Cook until they’re pink and opaque, which should take about 3-5 minutes depending on their size. Season with salt and pepper to taste. Oh, the smell filling your kitchen right now is heavenly!
6. Once your spaghetti squash is done roasting, use a fork to scrape the insides into long strands. It’s a bit like magic as you create these gorgeous noodles! Stir the spaghetti squash into the skillet with the shrimp and garlic mixture.
7. Finally, squeeze that lemon juice over it all, mixing everything together beautifully. Toss in those fresh parsley pieces for color and freshness, and voilà! You’ve just made an amazing meal!

Pro Tips & Variations

Feel like getting a little creative? Here are some fun twists you can try:

• Add Veggies: Sauté some bell peppers, spinach, or cherry tomatoes along with the garlic for an extra burst of flavors and colors.
• Herbed Up: Swap out parsley for basil or dill if you want a fresh herb twist.
• Cheesy Goodness: Grate some Parmesan or sprinkle feta on top just before serving for that extra umami hit!
• Meal Prep: This recipe is great for meal prep. Just double the shrimp and sauce, and it’ll last you through the week!

Serving Suggestions

This Garlic Shrimp Spaghetti Squash is gorgeous on its own, but if you want to make it a complete feast, consider serving it with a side of garlic bread or a light mixed greens salad dressed with olive oil and a dash of balsamic vinegar. I also love pairing it with a chilled glass of white wine – it elevates the whole experience to a cozy dinner party vibe!

Storage Tips

Not planning to devour the whole dish in one go? No worries! You can easily store leftovers. Here’s how:

• Refrigerating: Place any leftovers in an airtight container and store them in the fridge for up to 3 days. When you’re ready to enjoy them, reheat in a skillet over medium heat until warmed through.
• Freezing: If you want to save them for later, freeze the shrimp mixture separately from the spaghetti squash. Just be sure to use freezer-safe containers! It’s good for up to 2 months.
• Reheating: For best results, thaw in the fridge overnight before reheating. You can microwave it for a quick fix, but I always recommend reheating on the stove to keep that lovely texture.

FAQs

Can I use frozen shrimp?

Absolutely! Frozen shrimp works great, just make sure to thaw them completely before cooking. You can run them under cold water or leave them in the fridge overnight for a slow thaw.

Can I use other types of squash?

While spaghetti squash has that wonderful noodle-like texture, you can substitute with butternut squash or zucchini. Just keep in mind the cooking times may vary, and they might not have the same ‘spaghetti’ vibe!

Can I make this dish spicy?

Oh, yes! Feel free to kick up the heat by adding more red pepper flakes or even a dash of hot sauce at the end. Customize it to your taste – it’s your kitchen, after all!

How do I know when the spaghetti squash is cooked?

The best way to check is by inserting a fork into the flesh; if it easily pulls away into strands, it’s done. If it still feels firm, give it a bit more time in the oven!

Conclusion

I hope you enjoy this Garlic Shrimp Spaghetti Squash as much as I do! It’s a dish that’s not only tasty but also evokes those cozy, fall evenings spent with good company. I’d love to hear how yours turns out; feel free to drop a comment below and share your thoughts or any fun twists you tried! Happy cooking, and may your kitchen always be filled with delightful aromas and wonderful meals!

Savory Garlic Shrimp Spaghetti Squash Recipe Quick Easy

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• Author: antaki
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

Discover a quick easy garlic shrimp spaghetti squash dish thats satisfying and healthy Perfect for busy weeknights Enjoy the flavors today

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Ingredients

Scale 1x2x3x

1 medium spaghetti squash (about 3–4 pounds)

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon red pepper flakes

Salt and black pepper to taste

2 tablespoons fresh parsley, chopped

Juice of half a lemon

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Instructions

Preheat your oven to 400°F (200°C). Rinse the spaghetti squash and slice it in half lengthwise.

Scoop out the seeds and inner strands, drizzle cut sides with olive oil, and sprinkle with salt and pepper.

Place the squash cut-side down on a baking sheet lined with parchment paper. Roast for about 40-45 minutes or until fork-tender.

In a large skillet, heat remaining olive oil over medium heat. Sauté garlic and red pepper flakes for 1-2 minutes until fragrant.

Add shrimp and cook until pink and opaque, about 3-5 minutes. Season with salt and pepper.

Once the spaghetti squash is done, scrape the insides into strands and mix with shrimp and garlic mixture.

Squeeze lemon juice over the dish and toss in fresh parsley.

Notes

A comforting and delicious Garlic Shrimp Spaghetti Squash dish that’s quick, healthy, and perfect for busy weeknights.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Cuisine: American

Nutrition

• Serving Size: 4 servings
• Calories: 300
• Sugar: 4 grams
• Fat: 15 grams
• Carbohydrates: 20 grams
• Fiber: 6 grams
• Protein: 25 grams

Keywords: Garlic Shrimp Spaghetti Squash, gluten-free, quick dinner, healthy recipe