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Buffalo Shrimp Spaghetti Squash with Paleo Ranch Dressing
5 from 21 votes

Buffalo Shrimp Spaghetti Squash with Paleo Ranch Dressing

Buffalo Shrimp Spaghetti Squash features roasted spaghetti squash strands topped with spicy buffalo-seasoned shrimp and a creamy paleo ranch dressing. This dish balances the sweetness and mildness of roasted squash with the tangy, hot flavors of buffalo sauce and the cooling effect of the herb-infused dressing. It combines roasted vegetable textures with tender shrimp for a filling entrée.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4 servings
Calories: 334 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Pre-heat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. While the squash roasts, prep your dressing + shrimp. 
  5. 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.
  6. 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!
  7. 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. 
  8. Add your hot sauce to pan and mix to coat while the shrimp are still hot.
  9. 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!)
  10. 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. 
  11. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 334

% 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.