Shrimp Spaghetti Squash Dish


  • 1 2½- to 3-pound spaghetti squash,
  • 2 tablespoons of extra-virgin olive oil
  • 1 tablespoon of minced garlic
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cumin
  • ½ teaspoon of salt
  • ¼ teaspoon of cayenne pepper
  • ⅓ cup of dry white wine
  • 1 pound of peeled and deveined raw shrimp (16-20 per pound)
  • 1 tablespoon of lemon juice
  • ¼ cup of chopped fresh cilantro
  • 2 tablespoons of melted unsalted butter
  • ¼ teaspoon of ground pepper
  • Lemon wedges for serving


  • Cut the Squash in half, lengthwise and scoop out the seeds. 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.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic, coriander, cumin, ¼ teaspoon of salt and cayenne and stir for 30 seconds. Then add the wine and bring the mixture to a simmer. Add the shrimp and cook, stirring, until the shrimp are pink and just cooked through, (should be about 3 to 4 minutes). Remove your pan from heat and stir in the lemon juice.
  • Use a fork to scrape the squash from the shells into a medium bowl. Gently stir in the cilantro, butter, pepper and the remaining ¼ teaspoon salt. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.

Serve your spaghetti with a s small green salad of 2 cups of mixed greens topped with 1 tablespoon each of red-wine vinegar and olive oil and a slice gluten-free bread, topped with 1 teaspoon of butter.

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