Shrimp Spaghetti Squash with Basil
Tender roasted spaghetti squash tossed with garlicky shrimp, fresh basil, and a splash of lemon, a low-carb dinner that feels indulgent but stays light.
A Lighter Way to Love Pasta Night
If you have ever stood in the kitchen craving something that tastes like a cozy bowl of garlicky shrimp pasta but did not want the heavy carb crash afterward, this shrimp spaghetti squash recipe is exactly the answer. We are talking sweet, tender strands of roasted squash standing in for noodles, tossed with juicy garlic shrimp, blistered cherry tomatoes, and a generous handful of fresh basil. It is one of those keto shrimp with spaghetti squash dinners that feels like a treat even though it is packed with lean protein and vegetables.
This dish has become one of my go to weeknight dinners because it comes together in under an hour, uses one skillet for the saucy part, and leaves you with a plate that looks like it came from a coastal Italian trattoria. Whether you are searching for spaghetti squash shrimp recipes for a low carb meal plan or just want a fresh new way to use up a squash sitting on your counter, this one delivers.
Before we get cooking, the right tools and ingredients genuinely change the outcome here. A sturdy rimmed baking sheet helps the squash roast evenly instead of steaming in its own moisture, a sharp chef's knife makes halving that tough squash skin so much safer, and good quality extra virgin olive oil pulls double duty as both a roasting fat and a finishing drizzle. A wide, heavy bottomed skillet also matters more than you would think, since it gives the shrimp room to sear instead of crowd and steam.
Why Spaghetti Squash and Shrimp Work So Well Together
Spaghetti squash has a naturally mild, slightly sweet flavor and a stringy texture that mimics pasta almost perfectly once it is roasted and scraped with a fork. That mildness is actually its superpower here. It soaks up the garlic, lemon, and basil flavors from the shrimp skillet instead of competing with them. Garlic shrimp spaghetti squash gets its signature taste from a quick saute in olive oil and garlic, which builds a fragrant base before the tomatoes and squash even hit the pan.
Chef's Tip: Resist the urge to scrape the squash the moment it comes out of the oven. Let it rest for five minutes first. The strands hold their shape much better and you will avoid a mushy texture.
How to Preserve Spaghetti Squash for Later
One of the best things about this recipe is how well it sets you up for meal prep. If you want to know how to preserve spaghetti squash, the short answer is that roasted, shredded squash keeps beautifully in an airtight container in the fridge for up to four days, or in the freezer for up to three months. I like to roast two squashes at once on a slow Sunday so I always have a batch ready to turn into a quick shrimp and spaghetti squash dinner during the week. Just thaw frozen squash in the fridge overnight and pat it dry with a paper towel before adding it to the skillet, since it tends to hold extra moisture.
When you are ready to bring it all together, here is exactly how the shrimp, garlic, tomatoes, and squash come together in one pan. Ready to make it? Here is the full step by step recipe:
Shrimp Spaghetti Squash with Basil
Tender roasted spaghetti squash tossed with garlicky shrimp, fresh basil, and a splash of lemon, a low-carb dinner that feels indulgent but stays light.
Ingredients
- 1 spaghetti squash, medium, about 3 pounds, halved and seeded
- 3 tbsp olive oil, divided, extra virgin
- 1 lb large shrimp, peeled and deveined, tails removed
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes, optional, for heat
- 1 cup cherry tomatoes, halved
- 3/8 cup fresh basil, chopped, plus extra leaves for garnish
- 1 lemon, juiced and zested
- 1/2 cup parmesan cheese, freshly grated, plus more for serving
- 3/4 tsp salt, or to taste
- 1/4 tsp black pepper, freshly cracked
Instruction
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Brush the cut sides of the spaghetti squash halves with 1 tablespoon olive oil and season with salt and pepper. Place cut side down on the baking sheet and roast for 35 to 40 minutes, until a fork easily pierces the flesh.
Let the squash cool for 5 minutes, then use a fork to scrape the flesh into long noodle-like strands. Set aside.
Pat the shrimp dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and just opaque. Transfer to a plate.
Lower the heat to medium and add the remaining 1 tablespoon olive oil, garlic, and red pepper flakes. Saute for 30 seconds until fragrant, taking care not to burn the garlic.
Add the cherry tomatoes and cook for 2 to 3 minutes, until they begin to soften and release their juices.
Return the shrimp to the skillet along with the spaghetti squash strands. Toss everything together for 1 to 2 minutes to combine and warm through.
Remove from heat and stir in the lemon juice, lemon zest, chopped basil, and parmesan cheese.
Taste and adjust seasoning with additional salt and pepper as needed. Garnish with fresh basil leaves and extra parmesan before serving.
Equipment
- Baking sheet
- Parchment paper
- Large skillet
- Fork
- Sharp chef's knife
Notes
Serving Suggestions and Tasty Variations
This shrimp spaghetti squash is satisfying enough to stand on its own, but a few sides round it out nicely. Consider pairing it with:
- A simple arugula salad with lemon vinaigrette to echo the citrus in the dish
- Warm crusty bread for anyone at the table who is not watching carbs
- A glass of crisp, dry white wine like sauvignon blanc or pinot grigio
If you want to switch things up, this base recipe is wonderfully flexible. Try stirring in baby spinach for extra greens, swapping the cherry tomatoes for sun dried tomatoes for a deeper flavor, or adding a splash of cream toward the end for a richer, almost alfredo style sauce. However you serve it, spaghetti squash with shrimp proves that lighter cooking does not have to mean boring cooking.
Storing and Reheating Leftovers
Leftover shrimp with spaghetti squash keeps well in the fridge for up to three days in a sealed container. When you are ready to eat again, warm it gently in a skillet over medium low heat with a small splash of water or olive oil to loosen things up.
Chef's Tip: Avoid reheating shrimp in the microwave on high power if you can help it. A gentle stovetop reheat keeps the texture tender instead of rubbery.
However you serve this dish, it is proof that a single skillet and a humble squash can turn into something genuinely craveable.
