Garlic Ranch Shrimp Scampi Spaghetti Squash Recipe | Low-Carb Comfort Food Dinner
Enjoy a lighter take on shrimp scampi with this garlic ranch spaghetti squash recipe. Tender shrimp in garlic ranch butter served over roasted spaghetti squash — a flavorful, low-carb dinner perfect for weeknights or family meals.
Equipment
- Baking sheet (for roasting squash)
- Sharp knife (to cut squash)
- Large skillet (for shrimp scampi)
- Mixing bowls
- Measuring cups & spoons
- Tongs or fork (to shred squash strands)
Ingredients
- 1 medium spaghetti squash (about 3 lbs)
- 1 lb large shrimp, peeled and deveined
- 4–5 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp olive oil
- Juice of 1 lemon
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- ¼ cup fresh parsley, chopped
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Roast squash: Preheat oven to 400°F (200°C). Cut squash in half lengthwise, scoop out seeds, drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast 35–40 minutes until tender. Cool slightly, then shred into strands with a fork.
- Cook shrimp scampi: Heat butter and olive oil in a skillet over medium heat. Add garlic and sauté until fragrant (30 seconds). Add shrimp, season with salt, pepper, and red pepper flakes. Cook 2–3 minutes per side until pink and opaque. Add lemon juice and stir.
- Combine: Toss roasted squash strands with shrimp scampi sauce until coated.
- Serve: Garnish with parsley and Parmesan.
- Pro Tip: Don’t overcook shrimp—remove them as soon as they turn pink and opaque.
Notes
- Make-ahead: Roast squash up to 2 days in advance; store strands in the fridge.
- Freezer-friendly: Freeze portions up to 1 month; thaw and reheat gently in skillet with broth.
- Variations: Add cream for a velvety sauce, toss in olives and feta for Mediterranean flair, or swap shrimp for scallops or chicken.
- Presentation: Serve directly in squash shells for a rustic, eye-catching look.