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.
- 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 | 22% |
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 | 66% |
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 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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