Relish Garlic Shrimp Spaghetti Squash, featuring tender shrimp and roasted squash tossed in a flavorful garlic sauce for a light and delicious meal.
Garlic Roasted Spaghetti Squash is a delicious, easy-to-make side dish that is full of flavor. The roasted garlic adds a subtle kick, while the toasted Parmesan cheese adds a delightful crunch. Nowadays, spaghetti squash has become increasingly popular due to its unique texture and low-carb content;
Garlic-roasted spaghetti Squash is the perfect way to enjoy this veggie without feeling like you’re missing out. This dish can be modified for virtually any diet, whether you want to keep it vegetarian or add your favorite meats for some added protein. Garlic-roasted spaghetti Squash makes an impressive addition to any dinner table!
Garlic Roasted Spaghetti Squash is a healthy food choice that packs a flavorful punch.
Garlic-roasted spaghetti Squash is a healthy food choice that packs a flavorful punch. It is low in carbs and contains healthy doses of nutrients like Vitamin C and minerals like copper and manganese.
You'll get all the health benefits of consuming spaghetti squash, minus all the pasta calories. Plus, with its roasted flavor enhanced by garlic and herbs, you won't miss those carby noodles! So if you want to get healthy while still enjoying a flavorful meal, look no further than Garlic Roasted Spaghetti Squash.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4
Ingredients
- 2 medium spaghetti squash
- 2 T. extra virgin olive oil, divided
- 1 t. garlic powder
- Sea salt & black pepper, to taste
- 3 T. unsalted butter
- 2-3 cloves garlic, minced
- 8 oz. small shrimp, peeled, deveined, and tail off*
- 3 T. fresh parsley, chopped
- ¼ c. Parmesan cheese, freshly grated
Instructions
- Place the top oven rack in the center position and preheat the oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.
- Trim the top and bottom of each spaghetti squash to create a flat surface. Set the squash upright and slice down the middle with a sharp knife. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash.
- Brush the edges and inside of each squash half with olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.
- Place the squash cut side down on the prepared baking sheet and place in the preheated oven for 40 minutes, or until the squash is fork tender.
- When the squash is almost ready, melt the unsalted butter in a large skillet. Add the garlic and shrimp, and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently, until the shrimp is warmed through and opaque, approximately 2-3 minutes. Do not overcook. Remove from heat and set aside. Keep warm.
- Remove the squash from the oven and cool for several minutes. Once cool enough to handle, flip over each squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.
- Evenly divide the contents of the skillet, including the remaining melted butter, between the spaghetti squash halves. Sprinkle with the chopped parsley and gently toss to combine. Top with some freshly grated Parmesan cheese and serve immediately. Enjoy!
Variations
Making variations of a dish can add new perspectives to an old favorite. With Garlic Roasted Spaghetti Squash, variation is easy and simple! If you're feeling adventurous you could experiment with different types of cheese, such as parmesan or cheddar.
Additionally, playing around with the flavors in the garlic spice mix can really spice things up - consider adding fresh herbs like parsley or thyme for a fragrant flavor. You can also adjust the time and temperature for roasting to get a slightly different texture in the squash- try covering it with foil after twenty minutes, then uncovering and returning it to the oven for another ten minutes at 425 degrees Fahrenheit.
Storage
Have you ever made too much Garlic Roasted Spaghetti Squash and didn’t know what to do with the leftovers? It’s always a conundrum trying to preserve something delicious for later. The good news is that storage is an option if you don’t want these tasty treats to go to waste. Stored in an airtight container or resealable bag, Garlic Roasted Spaghetti Squash will last in the refrigerator for up to three to four days.
Top tip
If you're looking for top tips on making the perfect Garlic Roasted Spaghetti Squash, then look no further. Firstly, make sure you cut your spaghetti squash in half lengthwise to ensure even cooking - this will also help to get the most out of your garlic flavor. Secondly, be generous with your oil or butter for roasting to help keep your squash moist as it cooks. Finally, season with salt and pepper and top with fresh herbs if desired. Just follow these top tips and you'll have a delicious Garlic Roasted Spaghetti Squash that's sure to impress!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Garlic Shrimp Spaghetti Squash
- Total Time: 0 hours
- Yield: 4 1x
Description
Garlic Roasted Spaghetti Squash is a delicious, easy-to-make side dish that is full of flavor. The roasted garlic adds a subtle kick while the toasted Parmesan cheese adds a delightful crunch. Nowadays spaghetti squash has become increasingly popular due to its unique texture and low-carb content;
Ingredients
Ingredients:
2 medium spaghetti squash
2 T. extra virgin olive oil, divided
1 t. garlic powder
Sea salt & black pepper, to taste
3 T. unsalted butter
2-3 cloves garlic, minced
8 oz. small shrimp, peeled, deveined, and tail off*
3 T. fresh parsley, chopped
¼ c. Parmesan cheese, freshly grated
Instructions
-
Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.
-
Trim the top and bottom off each spaghetti squash to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash.
-
Brush the edges and inside of each squash half with olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.
-
Place the squash cut side down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is for fork tender.
-
When the squash is almost ready, melt the unsalted butter in a large skillet. Add the garlic and shrimp, and season with salt and black pepper, to taste. Stir to combine and cook, stirring frequently, until the shrimp is warmed through and opaque, approximately 2-3 minutes. Do not overcook. Remove from heat and set aside. Keep warm.
-
Remove the squash from the oven and cool for several minutes. Once cool enough to handle, flip over each squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.
-
Evenly divide the contents of the skillet, including the remaining melted butter, between the spaghetti squash halves. Sprinkle with the chopped parsley and gently toss to combine. Top with some freshly grated Parmesan cheese and serve immediately. Enjoy!
Notes
*May substitute any size shrimp for this recipe. If using large or extra-large shrimp, plan on 4-5 shrimp per serving. If using frozen shrimp, thaw completely and pat dry before cooking.
- Prep Time: 15 min
- Cook Time: 40 mis
