Ingredients:

  • 1 medium Spaghetti Squash (approx. 1.2 – 1.5 kg)
  • 1 tbsp Olive Oil (15 ml)
  • Salt and freshly ground Black Pepper
  • 5 lbs Large Shrimp (680 g), peeled and deveined
  • 6 tbsp Unsalted Butter (90 g)
  • 2 tbsp Extra Virgin Olive Oil (30 ml)
  • 6 large cloves Fresh Garlic, minced
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1/2 cup Dry White Wine (120 ml) or low-sodium chicken broth
  • 1/4 cup Fresh Lemon Juice (60 ml)
  • 2 tbsp Fresh Parsley, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Use a sturdy chef’s knife to carefully cut the spaghetti squash in half lengthwise from stem to end. Use a spoon to scrape out and discard the seeds and stringy pulp.
  3. Drizzle the insides of the squash halves with 1 tbsp of olive oil and season generously with salt and pepper. Place the squash cut-side down on the prepared baking sheet.
  4. Roast for 35 to 45 minutes, or until the skin gives slightly when pressed and the flesh is easily pierced with a fork. Set aside to cool slightly.
  5. While the squash is cooling, dry the shrimp with paper towels. Mince the garlic and chop the parsley, preparing the aromatics.
  6. In the large skillet, melt the butter and 2 tbsp of olive oil over medium-low heat. Add the minced garlic and red pepper flakes. Sauté gently for 60 to 90 seconds until fragrant, taking care not to burn the garlic.
  7. Pour in the white wine (or broth). Bring the liquid to a simmer, scraping up any delicious browned bits from the bottom of the pan. Reduce the liquid slightly, about 2 minutes.
  8. Increase the heat to medium-high. Add the prepared shrimp to the pan. Cook for 2 to 3 minutes per side. The shrimp should turn pink and opaque. Do not overcook.
  9. Remove the pan from the heat. Stir in the fresh lemon juice and half of the chopped parsley. Season the scampi sauce with salt and pepper to taste.
  10. Use a fork to scrape the flesh of the cooled squash halves, pulling the strands out to create spaghetti strings. Transfer the strands to a large mixing bowl.
  11. Pour about half of the scampi sauce (without the shrimp) over the spaghetti squash strands and toss gently to coat them thoroughly.
  12. Divide the sauced spaghetti squash evenly between the two empty squash shells (for presentation) or four separate bowls. Top the nests with the shrimp and remaining scampi sauce. Sprinkle generously with the remaining fresh parsley before serving.