Sheet Pan Lemon Herb Spaghetti Squash with Garlic Butter Shrimp

Introduction

Tired of the same old weeknight dinners? Let’s shake things up with a vibrant and unbelievably easy sheet pan meal that proves healthy can be absolutely delicious! We’re taking the humble spaghetti squash and transforming it into a light, flavorful base, topped with plump, garlicky shrimp. Forget multiple pans and endless cleanup; this recipe is all about maximizing flavor with minimal fuss. Get ready for a burst of sunshine on your plate!

Recommended Kitchen Tools

Why You’ll Love This Recipe

This recipe is a weeknight warrior’s dream! It’s incredibly simple to prepare, with most of the magic happening on a single sheet pan. The combination of tender, slightly sweet spaghetti squash strands, zesty lemon, fragrant herbs, and succulent garlic butter shrimp is a flavor explosion. It’s naturally gluten-free, low-carb, and packed with nutrients, making it a guilt-free indulgence that will impress even the pickiest eaters.

Ingredients

• 1 medium spaghetti squash (about 2-3 lbs)
• 1 lb large shrimp, peeled and deveined
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh thyme leaves
• 1 lemon, zested and juiced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• Optional: Red pepper flakes, for a touch of heat

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2. Prepare the spaghetti squash: Carefully slice the squash in half lengthwise. Scoop out the seeds and stringy bits using a spoon. Place the squash halves cut-side down on a microwave-safe plate and microwave for 5-7 minutes, or until slightly tender. This step helps to soften the squash, making it easier to cut and roast.
3. Roast the squash: Flip the squash halves so they are cut-side up. Drizzle 1 tablespoon of olive oil inside each half and season with salt and pepper. Place the squash halves cut-side up on one side of the prepared baking sheet. Roast for 30-45 minutes, or until the flesh is tender and easily shreds with a fork. The cooking time will vary depending on the size of your squash.
4. Prepare the shrimp: While the squash is roasting, in a large mixing bowl, combine the peeled and deveined shrimp with the remaining 2 tablespoons of olive oil, minced garlic, chopped parsley, chives, thyme, lemon zest, salt, pepper, and optional red pepper flakes. Toss well to ensure the shrimp are evenly coated.
5. Combine and finish: Once the squash is tender, carefully remove it from the oven. Using a fork, scrape the flesh into strands. You can either leave the strands in the squash halves or gently mix them directly on the baking sheet. Add the seasoned shrimp to the empty side of the baking sheet, spreading them out in a single layer. Return the baking sheet to the oven and bake for another 8-10 minutes, or until the shrimp are pink and cooked through, and the squash is perfectly tender.
6. Serve: Squeeze fresh lemon juice over the entire dish just before serving. Gently toss the shrimp with the spaghetti squash strands. Serve immediately.

Tips

• Don’t skip the microwaving step for the squash; it significantly reduces roasting time and makes it easier to handle.
• Ensure your shrimp are in a single layer on the baking sheet for even cooking. Overcrowding can lead to steaming rather than roasting.
• Taste and adjust seasonings before serving. The amount of salt and pepper needed can vary.
• For extra crispy squash strands, you can broil the squash for the last 1-2 minutes of roasting, keeping a close eye on it to prevent burning.

Variations

• Add other vegetables to the sheet pan, such as cherry tomatoes, bell pepper strips, or broccoli florets. Add them during the last 15-20 minutes of the squash roasting time.
• Swap the shrimp for diced chicken breast or firm tofu for a different protein.
• Incorporate different herbs like basil or oregano for a unique flavor profile.
• Add a sprinkle of Parmesan cheese over the dish in the last few minutes of baking for a cheesy finish.

Serving Suggestions

• Serve as a light and complete meal on its own.
• Pair with a side salad dressed with a light vinaigrette.
• Enjoy with a crusty whole-grain bread for dipping.

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to maintain the best texture. Avoid microwaving, as it can make the squash mushy.

FAQ

How do I know when spaghetti squash is cooked?

Spaghetti squash is cooked when the flesh easily shreds into spaghetti-like strands with a fork. It should be tender but not mushy.

Can I prepare spaghetti squash ahead of time?

Yes, you can roast the spaghetti squash a day in advance. Once cooled, scrape out the strands and store them in an airtight container in the refrigerator. Reheat gently before adding the shrimp and finishing the dish.

Nutrition Information

• Calories: Approx. 350-400 kcal per serving
• Protein: Approx. 30-35g
• Fat: Approx. 15-20g
• Carbohydrates: Approx. 20-25g