Recipe: Spaghetti Squash with Shrimp and Brown Butter

Whether you’re looking to go gluten free or just want to try something new, spaghetti squash is delicious, light replacement for all your Italian dishes. Trust us when we say that the shrimp and brown butter makes this spaghetti dish plate lickin’ good! Who said healthy couldn’t be delicious?


Spaghetti Squash with Shrimp and Brown Butter

Original # of Servings: 1

Total Time: 1 hour

Active Time: 30 minutes


  • spaghetti squash – 1/2
  • extra virgin olive oil – 1/4 teaspoon
  • butter – 1 1/2 teaspoon
  • salt – 1/8 teaspoon
  • black pepper – 1/8 teaspoon
  • shrimp – 3 ounce
  • garlic – 1/4 teaspoon
  • sage – 3/4 teaspoon
  • lemon juice – 1/4 teaspoon


  1. Preheat oven to 400 degrees.
  2. Cut squash in half, scoop out seeds, brush with olive oil, and bake cut side down for 30 minutes.
  3. Using a fork scrape the flesh to create strands, and season with half of the salt and pepper.
  4. Heat a saute pan over medium heat and melt butter.
  5. Season shrimp with salt and pepper and add to melted butter.
  6. Saute shrimp for 2-3 minutes and add minced garlic.
  7. Butter should begin to brown, add chopped sage, and lemon juice.
  8. Plate spagehtti squash noodles, and top with shrimp and browned butter sauce.
  9. Garnish with grated parmesan cheese.

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