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Skinny Shrimp Parmesan Spaghetti Squash
5 from 18 votes

Skinny Shrimp Parmesan Spaghetti Squash

Skinny Shrimp Parmesan Spaghetti Squash features roasted spaghetti squash mixed with marinara sauce and Italian seasonings, topped with melted mozzarella, parmesan, and seasoned sautéed shrimp. The squash strands absorb the sauce for a lighter take on a traditional pasta dish paired with tender shrimp cooked quickly in olive oil and seasoning. The baked cheese topping adds creamy, savory notes while the Italian herbs enhance the overall flavor. This dish offers a low-carb alternative combining seafood and vegetable-based “pasta.”

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 2 servings
Course: Dinner
Cuisine: Italian

Ingredients

  • 1 spaghetti squash small to medium sized, roasted
  • 1/2 cup marinara sauce
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 cup mozzarella cheese shredded, low-fat if preferred
  • 1/4 cup Parmesan Cheese
  • 2 tablespoons whole wheat Italian breadcrumbs
  • 1 tablespoon olive oil
  • salt
  • black pepper
  • 6 Shrimp large
  • 2 tablespoons parsley or basil, for serving (optional

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees (F).
  2. Scoop the shredded spaghetti squash (you should have about 2 1/2 cups) out of the shells and into a large bowl. Add the marinara sauce, seasoning, and garlic powder, mix well to combine.
  3. Divide the saucy spaghetti squash evenly into the shells, then top with mozzarella cheese (1/4 cup per side).
  4. Place the spaghetti squash "boats" on a large baking sheet, and place pan in the oven for 5-6 minutes, or unlit the cheese is melted.
  5. In the meantime, make your shrimp!
  6. Add the olive oil to a large skillet and place over medium-high heat. Generously season shrimp with salt and pepper. Add shrimp to skillet once the oil has begun to sizzle, and cook for 45 seconds on each side, or until the shrimp are just pink and no longer translucent.
  7. Remove shrimp from heat; set aside.
  8. Once the cheese has melted on the spaghetti squash, carefully remove the pan from the oven, and top with shrimp (3 per side), parmesan cheese (1 tablespoon per side), and breadcrumbs (1 tablespoon per side). Place pan back in the oven for another 4 minutes.
  9. Transfer squash boats to a serving platter, sprinkle with parsley or basil if preferred, and serve at once.