Buffalo Shrimp Spaghetti Squash with Paleo Ranch Dressing
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
334 kcal
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Course
Main Course
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Cuisine
American
Buffalo Shrimp Spaghetti Squash with Paleo Ranch Dressing
Description
This recipe starts by roasting halved spaghetti squash face down until tender, yielding easily separable strands reminiscent of thin noodles. Meanwhile, shrimp are seasoned with paprika, salt, and pepper, and cooked in ghee before tossing with hot sauce to achieve buffalo heat. The paleo ranch dressing combines mayonnaise, coconut milk, garlic powder, dill, parsley, onion powder, black pepper, and a dash of hot sauce, mixed until creamy and chilled.
The finished dish offers a contrast of textures: the lightly roasted squash strands provide a mild, slightly sweet base, while the shrimp contribute spicy, smoky notes. The paleo ranch dressing complements by adding a richly herbed, cooling element to balance spiciness. Thinly sliced red onion and fresh herbs scattered on top add crispness and freshness.
This meal is served warm and can accommodate dietary preferences such as Whole30 or paleo through ingredient choices. Adjusting squash size affects baking time and portion size. Making the dressing in advance helps meld flavors.
Nutrition varies with dressing amount; adjust according to preference. Shrimp size also influences distribution of flavor in each bite.
Ingredients
- 2 spaghetti squash approx. 1.75 lbs each, small
- 16 oz Shrimp fresh or frozen/thawed
- 2 TBSP ghee aka clarified butter
- 1 tsp paprika
- salt to taste
- black pepper to taste
- ¼ cup hot sauce Frank's Red Hot brand
- ¼ red onion sliced thin, small
- 2-3 TBSP fresh herbs scallions, chives, parsley, cilantro, of your choice
PALEO RANCH DRESSING
- ¼ cup mayonnaise quality, store bought or homemade
- ½ cup coconut milk shaken well, canned
- ½ tsp garlic powder
- ½ tsp dill dried
- ½ tsp salt sea salt
- ½ tsp parsley fresh or dried
- ¼ tsp onion powder
- ¼ tsp black pepper
- hot sauce dash of
Instructions
- Pre-heat oven to 400 degrees F.
- Slice the stemmed edge off your spaghetti squash (to give yourself a flat base to place on the cutting board) then slice in half lengthwise and scoop out the seeds. Repeat for each squash.
- Next grab a lipped baking sheet. Rub the cut side of the squash with olive oil or butter and place on your baking sheet and roast face-down for about 30 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash: Two 1.75 lb spaghetti squash will take about 30-35 minutes.
- While the squash roasts, prep your dressing + shrimp.
- For the dressing, combine all ingredients in a mason jar and shake well. Place in fridge to chill. The dressing can be made in advance and enjoyed for approx. 4 days.
- Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you'd like!
- Heat a large pan or skillet to medium-high heat with 2 TBSP of butter and sauté your shrimp. Season with paprika, salt, and black pepper to taste. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
- Add your hot sauce to pan and mix to coat while the shrimp are still hot.
- Once squash is ready, allow to cool, then fluff the spaghetti-like strands with a fork. Keep them in the squash bowls or portion the strands out on plates! You may season the squash with salt + pepper if you'd like. (I usually do!)
- Add your buffalo sauced shrimp to each squash boat (or plate) and drizzle the remaining sauce over each. Top with red onion (I like mine raw but you can add pickled onion or sautéed onion if desired!) and a sprinkling of fresh herbs.
- Serve with ranch dressing and extra hot sauce for drizzling. YUM!
Notes
- Large or smaller shrimp can be used; smaller shrimp provide more buffalo flavor per bite and tend to be more economical.
- Ensure mayonnaise used for the paleo ranch dressing is compliant with Whole30 if needed, or make at home to control ingredients.
- Regular unsalted butter can substitute ghee if paleo or Whole30 compliance is not required.
- For larger spaghetti squash (around 3-3.5 lbs), extend baking time to 40-45 minutes until squash strands are tender and fork-separable.
- The paleo ranch dressing keeps for approximately four days refrigerated and adds a creamy herbaceous finish to the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 305mg | 102% |
| Sodium | 1424mg | 59% |
| Potassium | 635mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 928IU | 19% |
| Vitamin C | 16mg | 18% |
| Calcium | 275mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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