- For the Spaghetti:
- 1 spaghetti squash
- Extra virgin olive oil, for drizzling
- low sodium salt and pepper
- 1 tsp dried oregano
- 1 tsp dried basil
For the shrimp scampi:
- 8 oz. shrimp, peeled and deveined
- 3 tbsp butter
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- Pinch of red pepper flakes
- low sodium salt and pepper, to taste
- 1 tbsp fresh parsley, chopped
- Juice of 1 lemon
- Zest of half a lemon
Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet.
Drizzle with olive oil and sprinkle with seasonings. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork.
Let it cool until you can handle it safely. Then scrape the insides with a fork to shred the squash into strands.
After removing spaghetti squash from the oven, melt the butter and olive oil in a skillet over medium heat.
Add in the garlic and sauté for 2-3 minutes. Then add in the shrimp, low sodium salt, pepper, and a pinch of red pepper flakes.
Cook for 5 minutes, until the shrimp is cooked through. Remove from heat and add in desired amount of cooked spaghetti squash. Toss with lemon juice and zest. Top with parsley.