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bowl of shrimp spaghetti squash.
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5 from 188 votes

Spicy Shrimp Spaghetti Squash

Delicious spicy shrimp tomato sauce spooned over cooked spaghetti squash makes a hearty, satisfying comfort food meal with low calories!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American, Mediterranean
Diet: Gluten Free, Low Calorie, Low Fat
Servings: 4 servings
Calories: 305kcal
Author: Toni Dash

Ingredients

  • 1 medium spaghetti squash cut lengthwise, seeds removed
  • olive oil spray
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 pound medium-size shrimp peeled and deveined (tails on-optional)
  • 1 medium sweet onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons red pepper flakes see notes
  • 1 28-ounce can San Marzano tomatoes
  • ¼ cup fresh basil chopped

Instructions

Cook the squash

  • Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with non-stick cooking spray.
  • Spritz the insides of the squash with olive oil spray and lightly season with salt and pepper.
    1 medium spaghetti squash, olive oil spray, kosher salt, freshly ground black pepper
  • Place the squash halves face down on the baking sheet and bake for 35-40 minutes.
  • Remove the squash from the oven and rake a fork across the flesh of the squash to release strands. Divide between four serving plates.

Make the sauce (start this about 20 minutes before the squash is done)

  • Heat a large non-stick skillet over medium heat. Heat the olive oil.
    1 tablespoon olive oil
  • Add the shrimp and lightly season with salt and pepper. Cook for 2 minutes, flip and cook 2 more minutes. The shrimp will begin to turn opaque and white or pinkish.
    Remove from the skillet and set aside.
    1 pound medium-size shrimp
  • Without cleaning the skillet, add the onion can cook until it has softened and started to become transluscent (4-5 minutes).
    1 medium sweet onion
  • Add the minced garlic and cook 60 seconds. Add in red pepper flakes and tomatoes. Stir and bring to a simmer,
    3 cloves garlic
  • Stir in the red pepper flakes and tomatoes. Bring to a simmer, crushing the tomatoes with the back of a cooking spoon.
    2 teaspoons red pepper flakes, 1 28-ounce can San Marzano tomatoes
  • Simmer for 15 minutes stirring occasionally.
    ¼ cup fresh basil
  • Add the basil and shrimp back to the sauce and simmer until the shrimp are heated through (only a few minutes). Salt and pepper to taste. Serve over spaghetti squash.

Notes

Ingredient Notes
*Red Pepper Flakes. The sauce is suppose to be spicy but if you aren't sure how much heat you like start with 1 teaspoon of red pepper flakes, taste after it simmers and add more if you want more. If you don't want it spicy at all omit these but add Italian seasoning to boost the sauce flavor.
Shrimp: fresh or frozen and thawed shrimp can be used. Use peeled and deveined shrimp. The tails can be removed or left on.
Expert Tip: do not overcook the shrimp! It will cook very quickly. When sautéing it does not need to be fully cooked; it will finish cooking in the sauce at the end.
How to store
Store leftovers in an airtight container in the refrigerator for up to 3 days. It can be reheated in the microwave. If possible store the spaghetti squash and sauce separately so when it's reheated the shrimp do not overcook.

Nutrition

Calories: 305kcal | Carbohydrates: 39g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 462mg | Potassium: 1273mg | Fiber: 9g | Sugar: 20g | Vitamin A: 1093IU | Vitamin C: 28mg | Calcium: 222mg | Iron: 4mg