From EatingWell 

Makes: 4 servings 

  • Serving Size: 2/3 cup shrimp & 3/4 cup squash 
  • Active Time: 25 minutes 
  • Total Time: 25 minute 


  • 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded 
  • 2 tablespoons extra-virgin olive oil 
  • 1 tablespoon minced garlic 
  • 1 teaspoon ground coriander 
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon salt, divided 
  • 1/4 teaspoon cayenne pepper 
  • 1/3 cup dry white wine, such as pinot grigio 
  • 1 pound peeled and deveined raw shrimp (16-20 per pound), tails left on if desired 
  • 1 tablespoon lemon juice 
  • 1/4 cup chopped fresh cilantro 
  • 2 tablespoons unsalted butter, melted 
  • 1/4 teaspoon ground pepper 
  • Lemon wedges for serving 


  1. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. 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°F oven until the squash is tender, 40 to 50 minutes.) 
  2. Meanwhile, heat oil in a large skillet over medium-high heat. 
  3. Add garlic, coriander, cumin, 1/4 teaspoon salt and cayenne; cook, stirring, for 30 seconds. 
  4. Add wine and bring to a simmer. 
  5. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. 
  6. Remove from heat and stir in lemon juice. 
  7. Use a fork to scrape the squash from the shells into a medium bowl. 
  8. Add cilantro, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.   

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