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This shrimp scampi spaghetti squash is the perfect combo for an easy, low-carb dinner. It features my keto garlic shrimp scampi and uses natural ingredients for rich earthy flavors. In this post, I’ll share how to make baked spaghetti squash with shrimp scampi and tips for making the meal whole30 or paleo-friendly.
Why Make This?
Here are my top reasons to love this shrimp with spaghetti squash recipe:
- Shrimp Scampi without Pasta: This recipe uses natural ingredients and gives the flavors of shrimp scampi without the extra carbs of wheat pasta. So, it’s a perfect option for anyone who wants to eat a healthy and tasty meal that the whole family will enjoy. Add this to your list of spaghetti squash recipes!
- Low-carb, Paleo, Whole30: My keto shrimp scampi with spaghetti squash recipe has modifications to fit into various ways of eating. Also, the alternative ingredients are simple and readily available.
Ingredients Needed
Here’s what you’ll need to gather for this easy shrimp scampi and spaghetti squash boat recipe:
Keto Shrimp Scampi
- Olive Oil
- Butter: You can omit butter and use ghee instead
- Shallot: Thinly sliced. If you don’t have shallots feel free to substitute this with red onions or omit them.
- Garlic Cloves: Minced
- Pinot Grigio: this gives the shrimp scampi a unique flavor, but you can substitute any dry white wine or use chicken broth.
- Lemon Juice
- Natural Ancient Sea Salt
- Black Pepper
- Red Pepper Flakes
- Shrimp: I used large shrimp (16/20 or 13-15 size). Peeled, deveined, tail on
- Fresh Parsley: Finely chopped
Spaghetti Squash
- Spaghetti Squash: I cut it in half lengthwise
- Olive Oil: I divided this as well as the next few ingredients evenly between the halves
- Sea salt: Divided evenly between the two halves
- Braggs sprinkle seasoning: Divided evenly between the two halves.
- Parmesan Cheese: Use as a topping before eating
You can get the full list of ingredient amounts and instructions from the full recipe card at the end of the post.
How To Make Shrimp Scampi Spaghetti Squash
The process of making a spaghetti squash boat with shrimp scampi is summarized into 4 easy steps:
Roast the spaghetti squash
- Preheat the oven to 425 degrees, and place the halved squash on a baking sheet (like a rimmed baking sheet) face up. Drizzle oil, spices, and slat on the squash.
- Bake for 25-30 minutes or until the flesh of the squash can be easily pulled away using a fork, creating the spaghetti squash noodles.
Make the scampi: While the squash roasts.
- Heat a medium skillet to medium heat. Add olive oil, shallots, and garlic, then cook until the onions are translucent. Add Pinot Grigio, salted butter, and lemon juice to the large skillet or a large pan to create a garlic butter sauce. Finish the shrimp scampi by adding the shrimp.
Make the spaghetti squash boat.
- Use a ladle to top the spaghetti squash with the shrimp scampi.
Recipe Tips & FAQS
- Replace butter with ghee and Pinot Grigio with chicken broth: For Paleo and Whole30 options.
- Use a sharp knife or microwave the squash before cutting: You need a sharp knife to easily half the squash longitudinally. Alternatively, heat it in the microwave on high for 4-5 minutes to soften it. You will need to decrease the roasting time by 5-10 minutes depending on the size of your squash.
- You can air fry the squash to save time and oven space: My air fryer spaghetti squash recipe is a quicker way to get the squash done while saving some oven space for something else.
- Optional: For an extra burst of flavor, add a little lemon zest on top of your shrimp scampi dish.
Storage and Leftovers
If you have any leftover low carb spaghetti squash shrimp scampi, the best way to store it is in an airtight container for a 2-3 day minimum (5 days max).
Technically, you can salt it before cooking and let it sit for at least 15 minutes to draw moisture from the inside of the squash. However, I haven’t found that to be much of an issue. Another tip to prevent the squash from getting soggy is to not overcook it.
Use a sharp knife to cut it in half lengthwise. If your squash is too difficult to cut with a knife, then you can soften it by placing the whole squash in the microwave for a few minutes to soften it.
Shrimp scampi is mainly made of shrimp and garlic butter wine sauce. My spaghetti squash with shrimp scampi uses Pinot Grigio instead of cooking wine for improved flavor. Unless you have restrictions, I highly recommend that cook with a dry white wine that you would also drink.
Recipes to Enjoy This With
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
Spaghetti Squash with Shrimp Scampi
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Ingredients
Keto Shrimp Scampi
- 3 tbsp Olive Oil
- 4 tbsp Butter, salted (or unsalted butter to be able to salt to taste), or ghee
- 1 large Shallot, sliced thinly
- 5 cloves Garlic, minced
- 1/2 cup Pinot Grigio, or chicken broth
- 1 tbsp Lemon Juice
- 1/2 tsp Natural Ancient Sea Salt, use DRDAVINAHS to save!
- 1/4 tsp Black Pepper
- 1/4 tsp Red Pepper Flakes, or more to taste
- 1 lb Shrimp, I used 16/20 or 13-15 size, peeled and deveined, tail on
- 3 tbsp parsley, finely chopped
Spaghetti Squash
- 1 Spaghetti squash, 3-5 lbs, cut in half lengthwise.
- 1 tbsp Olive oil, divided evenly between the two halves
- 1/2 tsp Natural Ancient Sea Salt, divided evenly between the two halves
- 1 tsp 24 Herbs Sprinkle Seasoning (Salt-free), divided evenly between the two halves
Instructions
Roast the Spaghetti Squash
- Preheat the oven to 425 degrees.
- Cut the squash in half lengthwise. Remove and discard the seeds.
- Drizzle oil, spices and salt on the squash. You can use a brush to spread it evenly, but that’s not needed.
- Place the squash on a baking sheet face up.
- Bake for 25-30 minutes or until the flesh can be pulled away easily with a fork.
- Allow to cool for 5-10 minutes (enough time to be handled) and use a fork scrape off the flesh.
Make the Shrimp Scampi
- While the squash roasts, heat a medium skillet to medium heat.
- Add olive oil, shallots and garlic to a pan and cook until translucent (~3 minutes).
- Add Pinot Grigio, salted butter, and lemon juice to the pan and allow to reduce by half (~5 minutes).
- Add parsley, red pepper flakes, sea salt, and black pepper and stir.
- Add in the shrimp and cook until pink (2-3 minutes). Remove the pan from the heat.
Make the Spaghetti Squash Boat
- Use a ladle to top the spaghetti squash with the shrimp scampi.
- Top the finished spaghetti squash boat with fresh parsley & parmesan cheese.
Recipe Notes
- Replace butter with ghee and Pinot Grigio with chicken broth: For Paleo and Whole30 options.
- Use a sharp knife or microwave the squash before cutting: You need a sharp knife to easily half the squash longitudinally. Alternatively, heat it in the microwave on high for 4-5 minutes to soften it. You will need to decrease the roasting time by 5-10 minutes depending on the size of your squash.
- You can air fry the squash to save time and oven space: My air fryer spaghetti squash recipe is a quicker way to get the squash done while saving some oven space for something else.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
