SPAGHETTI SQUASH SHRIMP SCAMPI RECIPE BY TASTY
Here's what you need: spaghetti squash, olive oil, garlic, red pepper flakes, shrimp, salt, ground black pepper, lemon, lemon, fresh parsley
Provided by Joey Firoben
Categories Dinner
Yield 1 serving
Number Of Ingredients 10
Steps:
- Microwave squash on high until tender, about 10 minutes. Shred the flesh of the squash and discard the skin.
- Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the garlic, red pepper flakes, and shrimp, and cook until shrimp are pink and start to curl, about 2 minutes.
- Add the lemon zest, salt, pepper, and lemon juice, and cook for 1 minute.
- Remove from heat, add parsley and shredded squash, and stir to combine.
- Enjoy!
Nutrition Facts : Calories 400 calories, Carbohydrate 45 grams, Fat 17 grams, Fiber 11 grams, Protein 28 grams, Sugar 13 grams
SPAGHETTI SQUASH SHRIMP SCAMPI
Make and share this Spaghetti Squash Shrimp Scampi recipe from Food.com.
Provided by WKernan
Categories Healthy
Time 1h20m
Yield 4 2 cups per serving, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 375. Cut squash in rings, scoop out seeds. Arrange foil lined cooking sheet with cooking spray. Bake for 45 minute Cool slightly and scoop out strands.
- Heat wine/broth in skillet add pepper & garlic, cook 30 sec. Add shrimp and sauté until done. Add spinach until it wilts. Add squash to pan and sprinkle with salt. Serve.
- 2 cups = 349 cal, 20 protein, 24 carbs, 6 Fiber.
ANAHEIM SHRIMP SCAMPI
Make and share this Anaheim Shrimp Scampi recipe from Food.com.
Provided by Sheynath
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix butter, garlic, red onion, parsley and seasonings together well.
- Place about 2/3 of the seasoned butter in a sauté pan over medium heat, and melt.
- Add shrimp, toss for about 2 minutes. Turn shrimp, add the wine, and cook for another 2 minutes, or until shrimp is done.
- Remove from heat. Add remaining seasoned butter, asiago cheese and the avocado chunks. Toss gently, pour over hot spaghetti squash strands.
Nutrition Facts : Calories 523, Fat 34.3, SaturatedFat 16.4, Cholesterol 233.8, Sodium 2139.4, Carbohydrate 31.6, Fiber 3.6, Sugar 1, Protein 26.9
SPAGHETTI SQUASH SCAMPI BOATS
Butter, lemon, garlic and shrimp -- this can't-go-wrong combo even works on roasted spaghetti squash. The "noodles" and shrimp are tossed together, tucked back into the hollowed-out squash skins and showered with Parmesan, parsley and red pepper flakes just before serving.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the squash in half widthwise with a serrated knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and bake until the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes.
- Separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl. Cover with foil and keep warm. Reserve the scraped squash shells.
- Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper. Melt 4 tablespoons of the butter in the skillet. Add the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to the bowl with the squash strands.
- Return the skillet to medium heat and add 1 tablespoon of the butter. When melted, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the wine and lemon juice. Increase the heat to high and boil until the liquid thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 3 tablespoons butter and the parsley.
- Pour the sauce over the shrimp and squash strands and toss to combine. Transfer the mixture back into the squash shells and top with grated Parmesan, more parsley and red pepper flakes.
SHRIMP SCAMPI WITH SPAGHETTI SQUASH
A great low-carb, paleo, clean eating recipe for shrimp scampi where noodles are substituted with spaghetti squash. If you prepare the spaghetti sqash in advance, it is ready in minutes.
Provided by barbara
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 57m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.
- Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
- Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.
Nutrition Facts : Calories 417.4 calories, Carbohydrate 16.1 g, Cholesterol 230.1 mg, Fat 29.3 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 4.3 g, Sodium 345.3 mg, Sugar 0.1 g
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LEMON AND HERB SPAGHETTI SQUASH WITH SHRIMP - EAT …
From eatyourselfskinny.com
Servings 4Total Time 55 minsEstimated Reading Time 4 minsCalories 230 per serving
- To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don’t stick. Bake the squash in the oven for 45 minutes until tender.
- Meanwhile in a large skillet, melt oil and butter over medium high heat, add shrimp and season with salt and pepper, sauteing for about 2 minutes. Add garlic and saute an additional 2 minutes until shrimp is cooked through; remove from heat and set aside (you don’t want to overcook the shrimp)
- Add lemon juice, lemon zest, white wine, Dijon mustard and red pepper flakes and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
- Remove the skillet from heat and take squash out of the oven. Scrape out all the strands of spaghetti using a fork, throw spaghetti squash into a colander and place in the sink, pressing gently with a paper towel to allow any excess water to drain out.
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From pickledplum.com
5/5 (1)Total Time 25 minsCategory MainCalories 221 per serving
- Slice both ends of spaghetti squash and slice in half lengthwise. Scrape off the seeds and place in a microwave-safe baking dish or tupperware, skin facing up. Fill the dish with one inch of water and microwave for 12-15 minutes, until spaghetti squash is tender.
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- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Drizzle with lemon juice; sprinkle evenly with garlic, salt, and pepper, red pepper flakes and lemon pepper.
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From eatingwell.com
4/5 (2)Total Time 25 minsCategory Healthy Spaghetti Squash RecipesCalories 350 per serving
- Place squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes. You can also cook the squash in a pressure cooker/multicooker; see Tip.)
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- Use a fork to scrape the squash flesh from the shells into a medium bowl. Add parsley, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash. Sprinkle with Parmesan and serve with a lemon wedge.
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4.1/5 (44)Calories 430 per servingCategory Dinner, Keto, Low Carb
- Drizzle the flesh side of the squash with the oil, salt, and pepper. Place them cut side down on an aluminum foil lined sheet pan. Bake at 400°F for 30 minutes, or until tender.
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5/5 (3)Total Time 1 hrCategory Entree, Main CourseCalories 360 per serving
- Preheat oven to 375ºF.Slice squash horizontally into 1 1/2 inch rings. Use the edge of a large spoon to clean out each squash ring by scraping away and discarding the seeds and stringy membranes. Place on a rimmed baking sheet; lightly coat squash rings with cooking spray, and season with 1/4 tsp. salt. Bake for 40 minutes. (Move on to step 2 while squash roasts.)Let squash cool slightly, then cut through the outer edge of each ring so that you can pry it open to get the full length of the strands. Gently scrape out strands using your fingers or a fork. Arrange squash strands on a platter.
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4.9/5 (7)Total Time 45 minsCategory Main CourseCalories 363 per serving
- Preheat oven to 375° F. Cut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with a pinch of salt and pepper. Place cut side down on a baking sheet and bake for 30 minutes.
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5/5 (8)Category Dinner, Main CourseCuisine American, ItalianTotal Time 45 mins
- Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with 1 tablespoon olive oil and ⅛ teaspoon salt.
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- Slice spaghetti squash in half. Remove seeds. Rub inside of spaghetti squash halves with 1 tablesppon extra virgin olive oil. Sprinkle with ¼ teaspoon salt and 1/8 teaspoon pepper. Roast for 30-35 minutes or until squash is tender and strands remove easily with a fork.
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4.2/5 (4)Total Time 1 hrCategory Dinner, LunchCalories 354 per serving
- Drizzle with 2 tablespoons of olive oil on the spaghetti squash. Season with salt and pepper. Place cut side down in a roasting pan. Bake for 30-40 minutes, depending on the size. Let cool for 5-10 minutes.
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- Drizzle the squash with the oil, salt, and pepper. Place them cut side down on an aluminum foil lined sheet pan. Bake for 20 minutes, flip and cook for 15-20 more minutes or until tender.
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- Preheat the oven to 400 degrees. Cut the spaghetti squash into rounds 1 1/2 inches thick and place them on a baking tray. Bake for 20 minutes, or until the flesh can be easily pierced with a fork, turning over halfway through. Let them cool slightly then cut each round once and pull the strands away from the skin to make long spaghetti-like noodles.
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- Microwave the squash on high for about 10 minutes until tender. Shred the flesh of the squash and discard the skin.
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5/5 (3)Category Main CourseCuisine ItalianTotal Time 45 mins
- Start by preheating oven to 400 degrees. Slice the spaghetti squash in half lengthwise (end to end) and scoop out seeds. Drizzle with olive oil, season with salt and pepper and place cut side down onto a cooking sheet lined with foil. Place in oven and set timer for 40 minutes.
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