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Shrimp Scampi with Spaghetti Squash (Creamy + Low-Carb)

This scampi is sure to become one of your favorite meals.

We don’t know about you, but we typically avoid traditional scampis, mostly because they’re LOADED with calories, heavy cream and carbs. Because we believe it’s almost always possible to create a healthier version of a high calorie favorite (without sacrificing flavor), we decided to create this Shrimp & Spaghetti Squash Scampi.

It’s made with fresh ingredients, a light sauce and tastes equally as delicious as it’s traditional counterpart. It’s one of those meals you don’t have to feel bad about indulging in and your family will gobble up in no time!

Why spaghetti squash?

Spaghetti squash (and zucchini noodles) are our main go-to’s when it comes to transforming traditionally carb loaded meals into better options. Not only is squash drastically lower in carbs, it’s gluten-free and extremely nutrient dense.

Can I bake my spaghetti squash ahead?

You certainly can! If you are a fan of meal prepping (because it rocks!) you can bake your spaghetti squash ahead of time. Just scrape out the strands of spaghetti using a fork and store in the fridge.

If I’m in a pinch, can I microwave my spaghetti squash rather than bake it?

Yes, you can microwave spaghetti squash. Just make sure you pierce or score it with a knife beforehand.

If your squash is exceptionally watery when you remove it from the oven:

We typically don’t have an issue with exceptionally watery squash BUT if this happens to you, put strands of spaghetti squash into a colander and place in the sink. Gently press with a paper towel or cheese cloth to allow any excess water to drain out.


  • For a non-alcoholic substitute, use white wine vinegar in place of white wine. It will have a slightly altered taste but should still turn out delicious.
  • You can use whole-grain pasta in place of spaghetti squash (although you won’t have the same boost in nutritional value).
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Shrimp Scampi with Spaghetti Squash (Creamy + Low-Carb)

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This Shrimp Scampi with Spaghetti Squash is made with fresh, real food ingredients and a light cream sauce. It tastes equally as delicious as its traditional counterpart with half the calories. It’s one of those low-carb meals you don’t have to feel bad about indulging in and is always a hit!



Main Ingredients:

  • 1 large spaghetti squash
  • 3 teaspoons lemon juice
  • 2 tablespoons orange juice
  • 1 & 1/3 cup dry white wine or pure coconut water
  • 3 teaspoons Dijon mustard
  • 1/8 teaspoon red pepper flakes (more to taste)
  • 1 tablespoon extra-virgin-olive oil
  • 3 tablespoons minced garlic
  • 2 pounds shrimp, peeled and deveined
  • 1 pinch salt
  • 1 pinch pepper
  • 1 cup plain yogurt
  • 1 tablespoon parsley (fresh or dried)

Optional Garnish:


  1. Preheat oven to 375 degrees.
  2. Optional: Using a sharp knife, poke a few small slits in the squash skin; poke in a dotted line along where you plan to slice the squash in half. Microwave squash 5-6 minutes; cool slightly. (Microwaving the squash softens the hard shell, making it easier to cut in half.)
  3. Wash, dry and cut in half lengthwise. Using a spoon, scoop out seeds.
  4. Drizzle or lightly brush face of spaghetti squash with EVOO. Season with salt and pepper, to taste.
  5. Place squash cut side down on a baking sheet that is lightly greased or lined with parchment paper. Bake the squash for 45 minutes or until tender. Once squash is done cooking, take out of the oven. Scrape out all the strands of spaghetti using a fork.


Shrimp and Sauce: (prepare while squash is baking)

  1. About 20 minutes before squash is done baking, in a medium-size pot, add lemon juice, orange juice, white wine, Dijon mustard and red pepper flakes. Bring to a boil, reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
  2. While your sauce is simmering, in a large pan, over medium heat, add EVOO and garlic. Sauté garlic in oil for approximately 1 minute before adding shrimp. Add shrimp and season with salt and pepper. Sauté shrimp for about 7-9 minutes, or until completely cooked through.
  3. Remove sauce from heat, add yogurt and whisk until the sauce is creamy and smooth. Add cooked shrimp to your sauce, leaving any excess liquid from the shrimp behind. Stir to combine, add parsley flakes and place sauce back on stove top on low heat.
  4. Plate squash, top with shrimp sauce and garnish with a small amount of freshly grated Parmesan cheese. If you prefer your dishes to have a kick of heat, garnish with additional crushed red pepper to taste. Enjoy!


We love to save the leftover scampi sauce and use it to flavor a future meal.

We recommend organic ingredients when feasible.

  • Prep Time: 15 min
  • Cook Time: 45 min
  • Category: Recipes

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Hi beautiFULL, We’re Pam and Kalie

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