Lemon spaghetti squash with shrimp
Discover a delightful and healthy Lemon Spaghetti Squash with Shrimp recipe that combines tender spaghetti squash, succulent shrimp, and a flavorful lemon and white wine sauce. This dish is quick to prepare, featuring ingredients like garlic, Greek yogurt, and fresh parsley for an extra touch of freshness. Perfect for a light, satisfying meal that’s both gluten-free and delicious!
- 23 Mar 2024
- Cook time 45 min
- Prep time 5 min
- 2 Servings
- 13 Ingredients
Lemon spaghetti squash with shrimp is a delightful and nutritious alternative to traditional pasta dishes. This recipe combines the fresh and zesty flavors of lemon and parsley with succulent shrimp and a creamy Greek yogurt sauce, served over tender spaghetti squash. It's a perfect low-carb, high-protein meal that's both satisfying and light.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle the cut sides with olive oil and season with a dash of salt and black pepper.
- Place the squash halves cut side down on a baking sheet and roast for about 30-40 minutes or until the flesh is tender and easily shredded with a fork.
- Once done, use a fork to scrape the flesh into spaghetti-like strands. Set aside.
- While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the shrimp to the skillet and cook for about 2-3 minutes on each side, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the 2 tablespoons of butter and melt over medium heat.
- Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Pour in the white wine and bring to a simmer. Cook for about 3-4 minutes, allowing the wine to reduce slightly.
- Stir in the lemon juice, mustard, and red pepper flakes. Cook for another 1-2 minutes.
- Reduce the heat to low and add the Greek yogurt. Stir until the sauce is smooth and well combined. Adjust seasoning with salt and black pepper to taste.
- Add the cooked spaghetti squash and shrimp to the skillet with the sauce. Toss everything together gently to ensure the squash and shrimp are well coated with the sauce.
- Sprinkle the fresh parsley over the top and toss again.
- Transfer the lemon spaghetti squash with shrimp to serving plates.
- Garnish with additional parsley if desired and serve immediately.
Tips:
- To perfectly cook the spaghetti squash, slice it in half lengthwise, scoop out the seeds, and bake face-down in a 400°F (200°C) oven for about 30-40 minutes, or until the flesh is tender and easily separated into strands with a fork.
- When cooking shrimp, be careful not to overcook them. They only need about 2-3 minutes per side until they turn pink and opaque.
- Use freshly squeezed lemon juice for the best flavor and to enhance the freshness of the dish.
- Add white wine gradually to allow the alcohol to evaporate and deepen the flavors of the sauce.
- For a spicier kick, you can add a bit more red pepper flakes to taste.
- If you prefer a thicker sauce, allow it to simmer a bit longer until it reaches your desired consistency.
This lemon spaghetti squash with shrimp is a flavorful and healthy dish that's sure to become a favorite. The tangy lemon juice, aromatic garlic, and creamy Greek yogurt come together perfectly with the tender shrimp and spaghetti squash. Whether you're looking for a light dinner or a dish to impress your guests, this recipe is a winner.
| Nutrition Facts | |
|---|---|
| Serving Size | 620 grams |
| Energy | |
| Calories 430kcal | 17% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 9g | 24% |
| Sugar 13g | 13% |
| Fat | |
| Fat 22g | 27% |
| Saturated 9g | 29% |
| Cholesterol 250mg | - |
| Vitamins | |
| Vitamin A 1030ug | 114% |
| Choline 180mg | 33% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 4.80mg | 30% |
| Vitamin B6 0.89mg | 53% |
| Vitamin B9 110ug | 27% |
| Vitamin B12 2.11ug | 88% |
| Vitamin C 44mg | 49% |
| Vitamin E 2.71mg | 18% |
| Vitamin K 80ug | 65% |
| Minerals | |
| Calcium, Ca 220mg | 17% |
| Copper, Cu 0.60mg | 0% |
| Iron, Fe 2.27mg | 21% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 540mg | 43% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 54ug | 102% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 2.69mg | 24% |
| Water | |
| Water 520g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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