I loved this dish and ate all the shrimp by myself!!
The Hubs ended up coming home late the night I made this and I was still hungry after eating my portion. So I ate his! I figured he could eat the pizza I had cooked for the kids. 😉 He was sad he didn’t get to taste it but was glad that I loved it!
When it comes to the size of spaghetti squash, get what you think would feed your family. Sometimes we eat a lot and sometimes we don’t. I just depends on our mood. I got the biggest one that I could find and ended up having lefts overs for a while which was completely fine. At the end of the week I threw together a quick ‘spaghetti’ and meatballs dinner and the squash was perfect warmed up. So don’t be afraid to buy more than you think you will eat because left overs are great in my opinion!!
Totally looking forward to making this again!!
1 Spaghetti Squash
1 tbsp Olive Oil
4 tbsp Clarified Butter, divided
1 tbsp Olive Oil
4 cloves Garlic, minced
1/4 tsp Red Pepper Flakes
3/4 lb Shrimp, shelled and deveined
1 tbsp Lemon Juice
Zest of 1/2 Lemon
2 tbsp fresh Parsley, minced
Preheat the oven to 400* and line a baking sheet with parchment paper.
Slice the top and bottom off the squash and then cut in 1.5-2 inch slices.
Place on parchment paper and drizzle with olive oil and season with S&P.
Bake for 30-45 minutes or until tender.
In a large skillet heat 3 tbsp clarified butter with olive oil over medium heat.
Add the garlic and red pepper flakes and cook until fragrant.
Add the shrimp and cook 2-3 minutes per side until pink and cooked through.
If using pre-cooked shrimp, cook till warmed through.
Stir in the lemon juice, zest, and parsley and season with salt to your taste.
To serve, scraped the squash strands into pasta and top with the shrimp scampi.