This spaghetti squash shrimp scampi is absolutely amazing, I can’t wait for you to try it! I’m always trying to figure out how to make family dinners easier, quicker, and healthier. And this shrimp spaghetti squash recipe is all of those things! My recipe for spaghetti squash and shrimp is super delicious and packed with flavor. Oh, and did I mention that this paleo shrimp scampi is healthy? I have a feeling you’ll love spaghetti squash recipes with shrimp like this one as much as I do.
You can easily make this a batch cooking meal by prepping your squash ahead of time. Or, make Instant Pot spaghetti squash or quick baked spaghetti squash in advance. They’ll keep for about 3 solid days inside their shells and up to a week if you transfer the strands into an airtight container.
If you choose to prep the squash ahead, this garlic shrimp spaghetti squash recipe will turn into a 10-minute meal. How awesome is that?!
What Is Spaghetti Squash?
Spaghetti squash is an easy low-carb option to replace pasta. When spaghetti squash cooks, the center will become stringy, like the texture of spaghetti.
When you switch to a low-carb or gluten-free diet, it can be difficult to stop eating traditional pasta. Roasted spaghetti squash is an ideal alternative because it’s easy, tastes so delicious, and is very nutritious.
How To Make Spaghetti Squash Shrimp Scampi
You won’t believe how quickly you can throw this garlic shrimp scampi together. You will want to add it to your regular recipe rotation.
Take a look at these easy steps for how to make spagheti squash shrimp scampi:
- Prepare squash and bake. Drizzle cut squash with olive oil and season. Bake until it’s done.
- Cook the shrimp. Heat garlic and red pepper flakes in a skillet. Toss in shrimp and cook.
- Finish off the paleo shrimp scampi. Stir in lemon juice, zest, and parsley.
- Serve. Scrape the spaghetti squash into strands, pile back into the squash shells and top with the scampi mixture.
Now it’s time to grab a fork and dig into one of the best spaghetti squash recipes with shrimp you’ll ever taste! Trust me, you’re going to want to tell all your friends about this one.
Paleo Shrimp Scampi Alternatives
Even though this paleo shrimp scampi calls for shrimp, you can substitute it for other proteins. Here are a few ideas to try out:
- Sausage – Eating sausage in this baked spaghetti squash should almost be a crime, it’s so good. Either replace the shrimp with it or add both types of meat for an extra kick of flavor.
- Chicken – If you aren’t a huge shrimp fan or you don’t have it on hand, no problem. Exchange it for some juicy cooked chicken instead.
- Ground Turkey – Brown some ground turkey and follow the rest of the instructions. So yummy!
Are Spaghetti Squash Seeds Edible?
Yes, you eat spaghetti squash seeds. When you make this spaghetti squash shrimp scampi, don’t throw the seeds out.
Save the seeds and roast them with some olive oil, salt, pepper, and seasonings of your choice. I hate to waste food that can be used later and roasted seeds make a great grab-and-go snack.
How To Pick A Good Spaghetti Squash For Spaghetti Squash And Shrimp
When you are shopping for spaghetti squash, look for one that is firm and heavy. Similar to watermelon, you are looking for squash that seems really heavy for its size.
Look the spaghetti squash over and make sure it doesn’t have any cracks or soft spots, because that indicates it’s going bad. The best paleo shrimp scampi comes from the best squash!
How Do You Store Shrimp Spaghetti Squash?
Store cooked spaghetti squash shrimp scampi in the refrigerator. Paleo shrimp scampi will last 2-3 days in the fridge.
You can heat the scampi recipe in a skillet with a little bit of water. The water will keep it moist, so the paleo shrimp scampi doesn’t get dry. Just heat it until it’s hot (a few minutes).
Alternatively, you can reheat it in the microwave, but remember to add a little bit of water then, too.
Can You Freeze Spaghetti Squash Recipes With Shrimp?
Yes, you can easily freeze this spaghetti squash shrimp scampi. Allow the baked shrimp recipe cool down completely. Once it’s cool, add it to an airtight container and toss in the freezer.
The paleo shrimp scampi will keep in the freezer for 6-8 months. Put it in the fridge the night before you are ready to serve it so that it can thaw.
More Paleo Pasta Recipes
There are so many options when it comes to paleo main dishes. I wanted to share some of our favorite recipes:
- Pesto Zoodles – Packed with flavor and another quick and easy dinner option.
- Tuscan Chicken Spaghetti Squash – A tasty and healthy spaghetti squash recipe to try.
- Grilled Bruschetta Chicken Bowls – A complete meal made with zucchini noodles!
Paleo Spaghetti Squash Shrimp Scampi Recipe:
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Paleo Spaghetti Squash Shrimp Scampi Recipe
This spaghetti squash shrimp scampi recipe is healthy, delicious, low carb and EASY! Whole30 paleo shrimp scampi is one of the best ways to make spaghetti squash and shrimp together.
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- 1 small Spaghetti squash (~2 lb)
- 1 tablespoon Olive oil
- Sea salt
- Black pepper
Paleo Shrimp Scampi
- 4 tablespoons Ghee (divided)
- 1 tablespoon Olive oil
- 4 cloves Garlic (minced)
- 1/4 teaspoon Red pepper flakes
- 1 lb Shrimp (peeled and deveined)
- 1 tablespoon Lemon juice
- 1/2 teaspoon Lemon zest
- 2 tablespoons Fresh parsley (minced)
More TIPS about this paleo recipe in the post above!
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.
- In a large skillet heat 3 tablespoons of ghee with the olive oil over medium high heat.
Add in the garlic and red pepper flakes and cook 30 seconds until fragrant. Add in the shrimp and cook 2-3 minutes per side until pink and cooked through.
- Stir in the lemon juice, zest, and parsley. Season with salt to your tastes.
- To serve scrape the squash strands into a pile of "pasta" in the squash shells and top with the shrimp scampi mixture.
Serving Size: 1/4 entire recipe (1/2 a stuffed squash boat)
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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First of all let me just say that we absolutely love this recipe, it’s my girlfriend‘s favorite and I cook all the time. I’ve made this a dozen times, I just noticed now reading it, It says 4 tablespoons Ghee divided. The instructions say add 3 tablespoons in the pan. Nowhere else does it say anything about the extra tablespoon? If you’re using the Ghee with the oil in the pan, Why is it divided?
Other than that this recipe is great!
This is an absolutely delicious recipe! I added a just a bit of sautéed spinach, can’t get enough veggies! Thanks so much for sharing! Chris
I see where I add the 3 tablespoons of Ghee but where do you use the final tablespoon?
Can this recipe be frozen?
Hi Barb, Yes, absolutely! The instructions for that are in the post above.
I am on day 54 of Whole30 and counting. Super simple, delicious dishes with few ingredients make it so easy to stay on W30.
How many does this recipe serve?
This was amazing. And definitely will make it again. Would like to know itf there is a way to increase the liquid the next time I make it
So glad you liked it! You could just double the sauce ingredients.
What a good idea! I’ve been wanting to incorporate more shrimp into my life and this has inspired me to do so!
LOVE that this is whole30! It looks amazing!