Ingredients:

  • 1 medium spaghetti squash, about 3 lbs, halved lengthwise and seeds removed
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1/2 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt

Instructions:

  1. Preheat the oven to 400°F (200°C). Rub the inside of the halved spaghetti squash with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
  2. Place the squash cut-side down on a baking sheet and roast for 35–45 minutes until the skin is easily pierced with a fork and the flesh is tender.
  3. Allow the squash to cool for 5 minutes, then use a fork to scrape the flesh into long, spaghetti-like strands. Transfer the strands to a bowl.
  4. In a large skillet over medium-high heat, melt 3 tbsp unsalted butter with 1 tbsp extra-virgin olive oil. Add the minced garlic and red pepper flakes, sautéing until fragrant.
  5. Add the shrimp to the skillet and sear just until they become opaque. Immediately remove the shrimp to a separate plate to prevent overcooking.
  6. Stir the fresh lemon juice and chopped parsley into the garlic butter sauce in the skillet to create an emulsion.
  7. Return the cooked shrimp to the pan and add the shredded spaghetti squash. Toss everything together until the squash is heated through and evenly coated in the sauce.
  8. Season with an additional 1/2 tsp salt to taste and serve immediately.