If you're wary of cooking with shellfish, then this dish is a perfect place to start. High in protein but low in calories, shrimp is a healthful option for a seafood-loving bunch. This play on the comforting flavors of traditional scampi takes the gluten and pasta out of the equation and offers a tasty Fall vegetable in its place: the spaghetti squash. I loved the crunchy texture of the bed of squash against the softness of the simple roasted shrimp. Cooking the squash requires an hour, but everything else comes together in a flash.
1 large spaghetti squash, halved lengthwise
Kosher salt and freshly ground pepper
1 pound large shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon lemon juice, plus lemon wedges for serving
2 tablespoons fresh parsley, roughly chopped
- Preheat the oven to 375ºF. Season the squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water, and roast until tender when pierced with a knife, about 45 minutes. Let cool.
- When about 25 minutes have passed, on a rimmed baking sheet, toss the shrimp with 1 teaspoon oil and season with salt and pepper. Roast until cooked through, 8 to 10 minutes.
- Scoop out the seeds from the squash and discard. With a fork, scrape the flesh into a large bowl. Add the shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.
- Main Dishes