I’m not sure if spaghetti squash has always been cool or if I’m just new to the party. One of the things I missed the most when I started eating Paleo was pasta. Shrimp scampi was one of my favorites so when I found out about the wonders of spaghetti squash, I knew I needed to make an alternative in the form of spaghetti squash shrimp scampi. Once you’ve got the squash cooking, the shrimp and sauce only takes a few minutes to prepare and cook. Low carb and easy? Sign me up.
I use ghee in place of butter. It’s something you’ll see in a lot of my recipes that would normally need butter. I use it for sautéing veggies, cooking eggs, you name it. Ghee is a type of clarified butter. The lactose has been removed through a process of heating the butter and straining the milk solids out. It has a higher smoke point than butter does, making it more versatile for cooking and still leaving you with that buttery taste. It’s a traditional Indian food, but is common enough now that it can be found in most grocery stores. Whole Foods and Super Target carry it in the international foods section. However, I use this one. You can also find other types of clarified butter in the refrigerated butter sections as well. Or, regular butter works the same here if you’re not lactose-free.Print
For the Spaghetti Squash
- 1 spaghetti squash (medium-large)
- 1–2 tablespoons olive oil
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 2 tablespoons water
For the Shrimp
For the squash:
- Use one of these methods to cook spaghetti squash
- Remove the threads, cover to keep warm and set aside
For the Shrimp:
- While spaghetti squash is cooking:
- Add ghee, extra virgin olive oil and minced garlic to sauté pan over medium heat
- Let combine for a few minutes, until garlic is fragrant
- Add in shrimp
- Add in the rest of the spices, stir to combine
- Let shrimp and sauce simmer for about 5 minutes or until shrimp is cooked
- Remove from heat
- Add shrimp and sauce and a squeeze of lemon to squash noodles
- Serve with another squeeze of fresh lemon on and fresh parsley on top!
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