Give buttery shrimp scampi a healthy update with delicately sweet spaghetti squash.
The parsley-flecked squash “noodles” slash calories, add fiber and leave this classic dish still plenty decadent.
Microwave, uncovered, on High until the flesh is tender, about 10 minutes.
(Alternatively, place squash halves, cut-side down, on a rimmed baking sheet.
Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.
you’re able to also cook the squash in a pressure cooker/multicooker; see Tip.)
Meanwhile, heat oil in a large skillet over medium-high heat.
Add garlic and 1/4 teaspoon salt; cook, stirring, for 30 seconds.
Carefully add wine and bring to a simmer.
Remove from heat and stir in lemon juice.
Use a fork to scrape the squash flesh from the shells into a medium bowl.
Add parsley, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine.
Serve the shrimp over the spaghetti squash.
Sprinkle with Parmesan and serve with a lemon wedge.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
