This spaghetti squash with shrimp scampi is the perfect combo for an easy, low-carb dinner. Learn how to make a spaghetti squash boat with my popular keto garlic shrimp scampi using this recipe.
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.
Notes
Spaghetti Squash Nutrition: majority of the carbs from this dish come from the spaghetti squash. There are about 10g carbs per cup of cooked spaghetti squash. Depending on the size of your squash, you can usually get 3-5 cooked cups.
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.