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Healthy Shrimp Scampi Spaghetti Squash! Packed with flavor and simple to make. A lower carb meal with more nutrition by replacing pasta and a lightened up sauce with heart friendly ingredients.
Healthy habits. We talk a lot about them in my weight loss coaching program. I’m a firm believer in building healthy habits because they’re contagious. The more you do one thing and do it well, the more it filters into other aspects of your life. But here’s the thing…
In order to make healthy habits that last, you need to define what healthy is to you and find easy ways to incorporate it into your life. I know that’s easier said than done. It helps when you keep your kitchen stocked with healthy options (why I love Sizzlefish and it’s always in my freezer)!
Healthy eating to me means fueling my body with vegetables and lean protein. Foods that give me energy mentally and physically. Healthy eating also means making the time to cook food that’s healthy. Hey, just because we have magical smart phones doesn’t mean our food is magically smart enough to make itself. Cooking should be enjoyed just as much as eating!
Healthy Shrimp Scampi Spaghetti Squash
Thankfully, this healthy shrimp recipe requires little cooking so you don’t have to be in the kitchen too long. One of the reasons why I love this healthier Shrimp Scampi! Easy. Simple. Real Food Ingredients. Flavor!
This healthy shrimp dinner is high protein, rich in heart healthy fat, gluten free and almost dairy free. It uses ghee which technically comes from dairy, but has been strained of milk solids and lactose. It’s Paleo and Whole30 compliant. Those with lactose problems (myself included) tolerate it well and it’s so rich and delicious!
Ghee and extra virgin olive oil are the main sauce constituents in this recipe and they do not disappoint. A healthier and lighter version than the real deal!
What You Need
- Shrimp
- Spaghetti Squash, Grape Tomatoes
- Ghee, Extra Virgin Olive Oil
- Garlic
- Parmesan
- Saffron Threads, Red Pepper Flakes
- Salt, Pepper, Parsley
Helpful Tips
Cook the spaghetti squash in the microwave. I recently discovered how to do this and it’s a HUGE timesaver. And I’m ALL about saving time especially in the kitchen!
If you wanted to make this recipe during the week, I’d even recommend making the spaghetti squash ahead of time, storing in the refrigerator until you’re ready to make the shrimp and sauce. Just heat and serve!
I buy my shrimp from Sizzlefish. They shrimp is already clean, deveined, tail removed so all I have to do is thaw, dray and cook. I’ve been buying my fish from them for years and for what it’s saved me in prep time, has far outweighed the cost of ordering it.
I love shrimp, but I don’t love it enough to spend hours cleaning it. If you want to make your life easier, definitely check them out! If you make this recipe, leave a comment on the blog. I love hearing from you and it helps others find the recipe too!
More Healthy Squash Recipes
Healthy Shrimp Scampi Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 1 lb shrimp, tail removed, deveined
- 1 cup cherry tomatoes
- 1 tablespoon ghee, or grass-fed butter
- 2 tablespoons extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup parmesan
- 3 saffron threads
- 2 tablespoons minced garlic
- 1 teaspoon red pepper flakes
- 1 tablespoon parsley
- Salt and pepper to taste
Instructions
- Slice the spaghetti squash in half lengthwise. Using a spoon, scoop the seeds out from the center and discard. Place the spaghetti squash in a microwave safe dish with 1/2 cup water.
- Cook on high 12-15 minutes or until the squash is tender. You can alternatively roast the squash in the oven at 400 F for 45 minutes. Once the squash is cooked, cool in the pan 10 minutes before removing the flesh.
- Bring a large skillet to medium heat. Add the ghee and olive oil to the pan. Cook until the ghee is melted then add the parmesan and lemon juice.
- Once the parmesan has melted into the sauce add the garlic, tomatoes, red pepper flakes, saffron and cook 2-3 minutes to release the flavors then add the shrimp.
- Sprinkle with salt, pepper and parsley flakes. Cook until shrimp is opaque 4-5 minutes.
- While the shrimp cooks, remove the flesh from the spaghetti squash skin and divide into 4 portions. Serve with the shrimp and sauce immediately or store in meal prep containers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was absolutely delicious. I chose to add the cherry tomatoes right before the shrimp. The additional liquid from the tomatoes nicely helps poach the shrimp. I did the spaghetti squash the night before so I chose to heat up the spaghetti squash in another ghee oiled skillet until it had browned a little, released some moisture and I flipped it over like a pancake to brown other side. Husband loved it.
This recipe looks amazing! But I am surprised to see the sodium per serving so high. What accounts for all that sodium? That amount I would expect at a restaurant. Doesn’t seem healthy if those measurements are accurate.
Hi April, the sodium level is from the shrimp. Shrimp is naturally high in sodium. Nothing I can do about that!