Spicy Shrimp Spaghetti Squash and Feta
Indulge in the perfect blend of bold flavors and wholesome ingredients with this Spicy Shrimp Spaghetti Squash and Feta recipe. Roasted spaghetti squash creates a tender, low-carb base that mimics the texture of pasta, while juicy, paprika-spiced shrimp add a fiery kick. Enhanced with fragrant garlic, a hint of zesty lemon juice, and a sprinkle of red pepper flakes, this dish delivers a flavor-packed punch in every bite. Creamy crumbled feta and fresh parsley bring a delightful finish, balancing the heat with a touch of freshness and tang. Ready in just over an hour and bursting with Mediterranean-inspired goodness, this healthy, gluten-free dinner is a must-try for seafood lovers craving a lighter twist on classic comfort food.
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Recipe Information
Ingredients
- 1 medium size spaghetti squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound shrimp, peeled and deveined
- 3 cloves garlic, minced
- 0.5 teaspoon red pepper flakes
- 1 teaspoon paprika
- 2 tablespoons lemon juice
- 0.5 cup feta cheese, crumbled
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, and sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, prepare the shrimp. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, remaining 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, red pepper flakes, and paprika.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until they are pink and opaque. Stir in the lemon juice and remove the skillet from heat.
When the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands and transfer them to a large serving bowl.
Top the spaghetti squash with the cooked shrimp, crumbled feta, and fresh parsley. Toss gently to combine.
Serve warm and enjoy your Spicy Shrimp Spaghetti Squash and Feta!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 10.5 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 242 mg | 19% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 800 mg | 17% | |
*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.
