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Lemon Garlic Shrimp Spaghetti Squash

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Lemon Garlic Shrimp Spaghetti Squash

Course: Dinner
Keyword: dairy-free, gluten-free, grain-free, seafood
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g
Servings: 2
Calories: 313kcal


  • 1 Spaghetti Squash
  • 2 tbsps Extra Virgin Olive Oil
  • 2 Garlic (cloves, minced)
  • 8 ozs Shrimp (uncooked, peeled)
  • 1 Lemon (juiced)
  • 1/4 tsp Sea Salt (or more to taste)
  • 2 tbsps Parsley (chopped, to garnish)


  • Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
  • Slice the spaghetti squash in half through its belly, and place cut-side down on the baking sheet. Bake for 30 minutes, remove from the oven and let cool slightly.
  • While the squash is cooling, heat the olive oil in a skillet over medium heat. Add the garlic and shrimp. Saute for 5-7 minutes, or until the shrimp is cooked through. Squeeze the lemon juice into the pan, and season with sea salt.
  • Scoop out the spaghetti squash into noodles and divide them between bowls. Top with the shrimp, drizzle with the sauce from the pan, a little extra olive oil, and a sprinkle of parsley. Enjoy!


  • No Shrimp

    Use chickpeas or white beans instead.
  • Leftovers

    Keeps well in the fridge for 2 to 3 days.


Serving: 2g | Calories: 313kcal | Carbohydrates: 25g | Protein: 25g | Fat: 14g | Cholesterol: 183mg | Sodium: 440mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1113IU | Vitamin C: 39mg | Calcium: 156mg | Iron: 2mg

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