Experience a nutrient-dense, insulin-friendly twist on a classic Italian favorite with this zesty, protein-packed Lemon and Herb Spaghetti Squash with Shrimp.
Ingredients
- 2 small to medium spaghetti squash
- 12 oz. large shrimp, peeled and deveined
- 1 Tbsp high-quality olive oil
- 2 Tbsp grass-fed butter
- Sea salt and cracked black pepper, to taste
- 3 cloves garlic, minced
- 1 organic lemon, juiced and zested
- 1 tsp. Dijon mustard
- 2 Tbsp fresh parsley, finely chopped
Recommended Ingredients:
Stainless Steel Zester: View on Amazon >
*Expert Tip: Using a fine zester ensures you capture the essential oils of the lemon peel, providing maximum flavor and vitamin C without the bitter white pith.*
Instructions
- Prepare the Squash: Preheat your oven to 350°F (175°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 45-60 minutes, or until fork-tender.
- Sauté Shrimp: In a large skillet over medium-high heat, melt the olive oil and butter. Add the shrimp, seasoning with salt and pepper. Sauté for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- Reduce the Sauce: To the same skillet, add lemon juice, lemon zest, white wine, Dijon mustard, and red pepper flakes. Bring the mixture to a gentle boil, then reduce heat to a simmer. Allow the flavors to meld while the squash finishes roasting.
- Process the “Pasta”: Once the squash is roasted, use a fork to scrape the strands into a colander. Pro Tip: Press the squash lightly with a paper towel to remove excess moisture, ensuring a firm, pasta-like texture.
- Emulsify: Remove the skillet from the heat. Vigorously whisk in the Greek yogurt until the sauce is creamy and smooth. Stir in the fresh parsley.
- Combine and Serve: Toss the spaghetti squash strands and the cooked shrimp into the creamy lemon sauce. Coat thoroughly and serve immediately for a fresh, nutrient-dense meal.
Kitchen Tech Box:
To ensure a perfectly emulsified sauce, always whisk your Greek yogurt into the liquid off the heat. If the sauce is boiling, the yogurt proteins can denature and clump. This technique creates a luxurious, cream-style texture without the heavy saturated fats of traditional heavy cream.
Professional Notes
Storage: Store leftovers in an airtight glass container in the refrigerator for up to 3 days. When reheating, you may notice some moisture separation from the squash; simply drain the excess liquid before serving to maintain the sauce’s integrity.
Freezing: Freezing is not recommended for this specific recipe. The high water content of the spaghetti squash can cause it to become mushy upon thawing, and the Greek yogurt-based sauce may lose its creamy consistency when frozen and reheated.
