Lemon spaghetti squash with shrimp

Lemon spaghetti squash with shrimp combines tender roasted squash and succulent shrimp in a creamy lemon and garlic sauce, finished with Greek yogurt and fresh parsley. This dish offers a light, low-carb alternative to traditional pasta with vibrant, zesty flavors.

20 Nov 2025
Cook time 45 min
Prep time 5 min

Ingredients:

4 cups squash
12 oz shrimps
1 tbsp olive oil
2 tbsp butter
1 dash salt
1 dash black pepper
3 garlic cloves
3 tbsp lemon juice
4 fl oz white wine
1 tsp mustard
1/4 tsp red pepper (spice)
1/4 cup greek yogurt
2 tbsp fresh parsley

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.

Instructions:

1. Prepare the Spaghetti Squash:
- 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.

2. Cook the Shrimp:
- 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.

3. Make the Sauce:
- 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.

4. Combine and Serve:
- 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.

5. Serve:
- Transfer the lemon spaghetti squash with shrimp to serving plates.
- Garnish with additional parsley if desired and serve immediately.

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.

Lemon spaghetti squash with shrimp FAQ:

How do I know when the spaghetti squash is done cooking?

Roast the spaghetti squash for about 30-40 minutes until the flesh is tender and can be easily shredded with a fork. The skin should be slightly golden, and the flesh should pull away cleanly into strands.

What can I substitute for Greek yogurt in this recipe?

You can use sour cream or a dairy-free yogurt alternative if you need a substitute for Greek yogurt. Keep in mind that this may alter the flavor and texture slightly.

How should I store leftovers of this dish?

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove or in the microwave to avoid overcooking the shrimp.

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Make sure to thaw them completely before cooking, as this will ensure even cooking and proper texture.

What type of white wine is best for the sauce?

A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best for this sauce, as they complement the lemon and herb flavors without being overly sweet.

Cooking 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.

Nutrition Facts

2 Servings
Calories 430kcal
Protein 30g
Carbohydrates 36g
Fiber 9g
Sugar 13g
Fat 22g

Lemon spaghetti squash with shrimp