Unusual recipes

Pan-Seared Shrimp with Rosemary Spaghetti Squash

Pan-Seared Shrimp with Rosemary Spaghetti Squash


Serves 1 (serving size: about 3 cups)

ByCarolyn Williams, RD, PhD

January 2017

For a faster option, you can use an equal amount of raw zucchini noodles or ribbons in place of the spaghetti squash. For a heartier dinner, serve with 1 cup steamed green beans.


  • 2 teaspoons olive oil, divided
  • 6 ounces large peeled and deveined shrimp
  • 1/4 cup thinly sliced red onion
  • 1/2 teaspoon minced garlic
  • 1 1/2 cups Easy Baked Spaghetti Squash
  • 5 cherry tomatoes, halved
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon chopped fresh rosemary
  • Dash of salt

Nutritional Information

  • Calories 318
  • Fat 10.7g
  • Satfat 1.6g
  • Monofat 6.8g
  • Polyfat 1.6g
  • Protein 37g
  • Carbohydrate 22g
  • Fiber 5g
  • Cholesterol 274mg
  • Iron 2mg
  • Sodium 398mg
  • Calcium 178mg
  • Sugars 9g
  • Est. added sugars 0g

How to Make It

Heat 1 teaspoon olive oil in a medium skillet over medium-high. Add shrimp; cook 2 minutes on each side or until done. Remove from pan; keep warm. Return skillet to medium-high. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 4 minutes or until onion is tender. Add squash, tomatoes, juice, rosemary, and salt. Cook 2 minutes or until warmed through. Top with shrimp.

Watch the video: Spaghetti Squash 4 Ways (August 2021).