Lemon Garlic Shrimp Spaghetti Squash

Share This Post

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

More To Explore


155. How to Be More Awesome (Tips for Navigating Change, Overcoming Failure, and More)

Ready to learn how to navigate change, wrestle with failure, and live an intentional life?

I know that seems like a lot to cover in a single podcast but we’re doing it!

Today I’m reviewing You Are Awesome by Neil Pasricha and sharing 9 “secrets” to help you be more resilient, happy, and successful.

You’ll love how simple and easy-to-implement these tips are!

fREE: weight loss that lasts cheatsheet