Give buttery shrimp scampi a healthy update with delicately sweet spaghetti squash. The parsley-flecked squash “noodles” slash calories, add fiber and leave this classic dish still plenty decadent.”
- 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon minced garlic
- ½ teaspoon salt, divided
- ⅓ cup dry white wine
- 1 pound peeled and deveined raw shrimp (16-20 per pound), tails left on, if desired
- 1 tablespoon lemon juice
- ¼ cup chopped fresh parsley
- 2 tablespoons unsalted butter
- ¼ teaspoon ground pepper
- ¼ cup shredded Parmesan cheese
- Lemon wedges for serving
- 1Place 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°F oven until the squash is tender, 40 to 50 minutes. You can also cook the squash in a pressure cooker/multicooker; see Tip.)
- 2Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and ¼ teaspoon salt; cook, stirring, for 30 seconds. Carefully add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice.
- 3Use a fork to scrape the squash flesh from the shells into a medium bowl. Add parsley, butter, pepper and the remaining ¼ teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash. Sprinkle with Parmesan and serve with a lemon wedge.