Greek Style Shrimp and Spaghetti Squash
Bring the vibrant flavors of the Mediterranean to your table with this irresistible Greek Style Shrimp and Spaghetti Squash recipe. This low-carb, gluten-free dish pairs the tender, roasted strands of spaghetti squash with succulent, perfectly seasoned shrimp, juicy cherry tomatoes, and briny Kalamata olives. A burst of fresh lemon juice and zest brightens the flavors, while creamy crumbled feta and a sprinkle of fresh parsley add the perfect finishing touch. With just 15 minutes of prep and an oven-to-skillet cooking method, this satisfying meal is as easy to make as it is to enjoy. Perfect for a weeknight dinner or an elegant yet healthy option for entertaining, this Mediterranean-inspired recipe promises to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1 whole Spaghetti squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 minced Garlic cloves
- 1 pound Raw shrimp, peeled and deveined
- 1 teaspoon Dried oregano
- 0.5 teaspoons Paprika
- 2 cups Cherry tomatoes, halved
- 0.5 cup Kalamata olives, pitted and sliced
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Fresh parsley, chopped
- 1 whole Lemon, zested and juiced
Instructions
Preheat your oven to 400°F (200°C).
Using a sharp knife, carefully cut the spaghetti squash in half lengthwise. Use a spoon to remove the seeds.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash. Sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the flesh is tender and easily separates into strands with a fork.
While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant.
Add the shrimp to the skillet and season with the remaining 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, oregano, and paprika. Cook for 2-3 minutes per side, or until shrimp are pink and fully cooked. Remove shrimp from the skillet and set aside.
In the same skillet, add the halved cherry tomatoes and cook for 4-5 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the sliced Kalamata olives, lemon zest, and lemon juice. Simmer for 1-2 minutes to combine the flavors.
Once the spaghetti squash is done baking, use a fork to scrape out the flesh into long strands. Transfer the squash strands to the skillet with the tomato and olive mixture and toss until well combined.
Add the cooked shrimp back to the skillet and gently fold to combine.
Transfer the mixture to serving plates. Sprinkle with crumbled feta cheese and chopped fresh parsley.
Serve immediately with additional lemon wedges, if desired. Enjoy!
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 7419 mg | 323% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 36.0 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1263 mg | 97% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3440 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
