Lemon and Herb Spaghetti Squash with Shrimp
Ingredients
The spaghetti squash
-
2
small to medium
spaghetti squash
The shrimp and sauce
-
12
oz.
large shrimp, peeled and deveined
-
1
Tbsp
olive oil
-
2
Tbsp
butter
-
to taste
salt and cracked pepper
-
3
cloves
garlic, minced
-
1
lemon
juiced
-
1
tsp.
lemon zest
-
½
cup
dry white wine
-
1
tsp.
Dijon mustard
-
¼
tsp.
red pepper flakes
-
¼
cup
plain Greek yogurt
-
2
Tbsp
fresh parsley, chopped
Instructions
- Preheat the oven to 350°F and cut the spaghetti squash in half, removing the seeds.
- Place the squash cut side down on a greased baking sheet and bake for 45 minutes until tender.
- In a skillet, melt olive oil and butter over medium-high heat, then add the shrimp, seasoning with salt and pepper, and sauté for about 2 minutes.
- Add minced garlic and sauté for an additional 2 minutes until the shrimp is cooked through, then remove from heat.
- Stir in lemon juice, lemon zest, white wine, Dijon mustard, and red pepper flakes, bringing the mixture to a boil before reducing the heat to simmer.
- Once the squash is done, scrape out the strands with a fork and drain excess water using a colander.
- Whisk the Greek yogurt into the sauce until smooth, then stir in the chopped parsley.
- Combine the spaghetti squash and shrimp with the sauce, toss to combine, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
230
Total fat
10.4g
Total carbohydrates
23.9g
Total protein
9.6g
Sodium
271.5mg
Cholesterol
0mg
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