Sometimes, when I plan a new featured ingredient, I think to myself, how have I not featured this one yet! Other days, I am ready to repeat one of my favorites. Spaghetti squash is one of those new ones. Although, I haven’t used spaghetti squash as a featured ingredient, I shared a recipe for spaghetti squash shrimp pad thai last year in which I told my favorite story about spaghetti squash.
This recipe is perfect for a weeknight dinner. It can be made in about 30 minutes and only uses six ingredients. You may already have many of them in your fridge and pantry right now. Olive oil, Parmesan, and garlic are definitely staples for me. I also often keep frozen shrimp in my fridge for those dinners that are looking for a little more protein.
Spaghetti squash is also a great vegetable to prep ahead. Cook 2-3 spaghetti squashes on the weekend and store them in the fridge. You can make the rest of the recipe in under 15 minutes for a super quick weeknight dinner!
Spaghetti Squash Shrimp Scampi
Six ingredients and 30 minutes makes for the perfect lighter weeknight meal
- 1 small spaghetti squash
- 4 tsp olive oil divided
- 2 cloves garlic minced
- 3 tbsp parsley
- 4 shrimp
- 2 tbsp Parmesan
Preheat the oven to 400 degrees Fahrenheit.
Cut the spaghetti squash in half length wise. Scoop out the inside seeds.
Add 1 tsp of olive oil to each half.
Place each half face down in a glass baking dish.
Roast for 20-30 minutes, or until the skin becomes tender.
In a small pan, add the remaining 2 tsp of olive oil, minced garlic, and shrimp. Cook for about 5 minutes before flipping the shrimp.
One you flip the shrimp add the parsley cook for another 5-7 minutes.
When the spaghetti squash is cooked. Use a fork to shred the squash into noodles.
Add the spaghetti squash, parsley, garlic, and shrimp to a bowl. Mix in and top with Parmesan.
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