Healthy Spaghetti Squash Shrimp Scampi Recipe
Scampi, Yes; Skimpy, Never.This is perfect for a date-night dinner. (Or dine solo, and enjoy a no-prep meal the next day!) This recipe has large portions and major flavor… The only thing small here is the calorie count.
1/2 of recipe: 308 calories, 8.5g total fat (2.5g sat. fat), 849mg sodium, 31g carbs, 5.5g fiber, 12g sugars, 25.5g protein
Cook: 50 minutes
1 spaghetti squash (at least 4 lbs.)
1 cup chopped onion
1 1/2 tsp. chopped garlic
2 tbsp. dry white wine
2 tbsp. lemon juice
8 oz. (about 16) raw large shrimp, peeled, tails removed, deveined
1/4 tsp. salt
1/8 tsp. black pepper
2 tbsp. light whipped butter or light buttery spread (like I Can’t Believe It’s Not Butter! Light or Brummel & Brown)
1 tbsp. grated Parmesan cheese
Optional topping: chopped fresh parsley
Preheat oven to 400 degrees.
Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.
Fill a large baking pan with 1/2 inch water. Add squash halves, cut sides down.
Bake until tender, about 40 minutes.
About 10 minutes before squash is done baking, bring a skillet sprayed with nonstick spray to medium heat. Add onion and garlic, and cook until mostly softened and browned, about 5 minutes.
To the skillet, add wine, lemon juice, shrimp, salt, pepper, and 1 1/2 tbsp. water. Cook and stir for about 3 minutes, until shrimp are cooked through and liquid has reduced.
Reduce heat to low. Add butter to the skillet, and stir until melted and well mixed, about 1 minute. Remove from heat, and cover to keep warm.
Remove squash from the baking pan. Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture.
Thoroughly blot dry, removing as much moisture as possible. Transfer 4 cups squash strands to a large bowl. (Reserve any extra squash for another time.)
Top squash strands with skillet contents, and sprinkle with Parm.
MAKES 2 SERVINGS
Spaghetti Squash Alternatives: Save time by cooking it in the microwave; save effort by making it in a slow cooker. Click for the full 411.
Chew on this:
Today, March 15th, is both True Confessions Day and National Peanut Lovers Day. True confession: We love this peanut butter blender bread.
Click "Send to a Friend" now; your pals can thank you later.
We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.
*The WW points values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the SmartPoints® and PersonalPoints™ trademarks.
Questions on the WW points values listed? Click here.
Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.