Spaghetti Squash Shrimp Scampi
A delightful dish combining spaghetti squash and succulent shrimp with garlic, butter, and fresh spinach for a healthy and satisfying meal.
Equipment
- Oven
- Large Skillet
- Baking Sheet
- Parchment Paper
- Knife
Ingredients
- 2.5-3 pounds Spaghetti Squash
- 3 Tbsp Danish Creamery Salted Butter Divided.
- to taste Salt and Pepper
- 4 cloves Garlic Minced.
- 1/4 tsp Crushed Red Pepper
- 1 pound Raw Large Shrimp Peeled and deveined.
- 5 oz Baby Spinach
- 1/2 cup Low Sodium Vegetable Broth
- 1/2 lemon Juice Plus wedges for garnish.
- to taste Chopped Parsley For serving.
- to taste Grated Parmesan Cheese For serving.
Instructions
- Preheat your oven to 400°F.
- Slice the spaghetti squash into 1-2 inch rings and place on a baking sheet lined with parchment paper.
- Melt 1 tablespoon of butter and brush it over the tops of the spaghetti squash rings.
- Roast the squash in the oven for 30-40 minutes until tender.
- Remove from oven, let cool slightly, then shred the strands with a fork.
- In a large skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Add the minced garlic and crushed red pepper, cooking until fragrant, about 30 seconds.
- Add the shrimp and cook until they turn pink, about 2 minutes on each side, then remove from skillet.
- Add the spinach to the skillet and stir until wilted, about 1 minute.
- Pour in the vegetable broth and lemon juice, simmering for about 2 minutes.
- Return the shrimp to the skillet, add the spaghetti squash strands, and toss to combine.
- Plate and garnish with lemon wedges, parsley, and grated Parmesan cheese.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.