Shrimp Scampi Spaghetti Squash

Shrimp scampi takes a low carb turn by replacing the standard dose of pasta with spaghetti squash. 243 calories and 3 Weight Watchers Freestyle SP

5 from 3 votes

Shrimp Scampi Spaghetti Squash

Shrimp scampi takes a low carb turn by replacing the standard dose of pasta with spaghetti squash. Unbelievable flavor in just 30 minutes! 243 calories and 3 Weight Watchers Freestyle SP

Prep Time10

Cook Time20

Total Time30

Course: Entrees

Cuisine: Italian

Keyword: Gluten Free, Healthy Dinner Recipes

Servings: servings

Calories: 242.5kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 3 pound spaghetti squash
1 tablespoon olive oil
1 tablespoon unsalted butter
4 garlic cloves minced
pinch red pepper flakes
½ cup dry white wine
1 pound large shrimp peeled & deveined
juice of ½ lemon
2 tablespoon minced flat-leaf parsley
½ teaspoon kosher salt or more to taste

Instructions

Using a large, sharp knife, pierce the spaghetti squash in several places. Place the squash in a glass baking dish and cook in the microwave on HIGH for 12 to 15 minutes, turning the squash halfway through cooking.
Before handling, let the squash stand for 10 minutes. Cut in half lengthwise, and scrape out the seeds and fibers.
Using a fork, twist out strands of the spaghetti squash flesh and place in a bowl. Set aside.
Heat a large nonstick skillet over medium high heat. Add the olive oil and butter. Once the butter is melted, add the garlic and red pepper flakes. Cook, stirring, for 1 minute.
Pour in the white wine and cook at a rapid simmer for 1 to 2 minutes.
Add the shrimp and simmer until just cooked through, 1 to 2 minutes. Stir in the the lemon juice and parsley, and season with salt.
Add the spaghetti squash to the skillet and toss with the shrimp mixture. Serve.

Notes

Weight Watchers Points: 3 (Freestyle SmartPoints), 6 (Points+)

Nutrition