Traditionally served over pasta, shrimp scampi gets a low-carb, healthy twist with Grilled Spaghetti Squash Shrimp Scampi. Step-by-step instructions for how to grill spaghetti squash, as well as alternative cooking methods, can be found in the post below.
Spaghetti Squash Shrimp Scampi is a recipe I first developed during the hot summer months. My desire to keep my oven from heating up my house inspired me to throw my spaghetti squash on the grill!
The results were exactly what I was hoping for! The squash cooked perfectly tender and the grill added a delicious charred flavor.
Adding cooked shrimp and garlic butter scampi sauce turned what would otherwise be a side dish into a main meal! This quickly become my favorite spaghetti squash recipe!
Why you'll love this recipe
- The grill adds a slightly charred, smokey flavor to spaghetti squash that can’t be achieved in an oven or microwave.
- Grilled spaghetti squash is easy to prepare and won’t dirty any extra pots or pans.
- Spaghetti squash is a low carb, gluten free, nutrient-dense vegetable. It’s a common substitute for spaghetti that will keep you full but won’t make you sleepy and weighed down feeling like pasta can.
- Cooking spaghetti squash on the grill is a fun and new way to enjoy outdoor cooking!
- This is a versatile recipe that you can easily make your own! Don’t like shrimp? Try scallops, chicken, or tofu instead. Spaghetti squash is delicious with marinara sauce, Alfredo sauce, and pesto sauce.
Spaghetti squash: Spaghetti squash is a winter squash that can luckily be found in most grocery stores year-round. It’s typically used as a low-carb replacement for pasta. Spaghetti squash can be cooked in a variety of ways, which include the oven, microwave, and slow cooker.
Shrimp: I recommend buying fresh or frozen shrimp that is already peeled and deveined. This will save you a ton of prep time! I prefer wild-caught, larger-sized shrimp.
Scampi sauce: This is a traditional scampi sauce recipe that contains fresh garlic, salted butter, extra virgin olive oil, dry white wine, fresh parsley, lemon juice, kosher salt, and ground black pepper. The shrimp and scampi sauce will be made in the same frying pan on the stovetop.
Optional ingredients: After tossing the cooked spaghetti squash with shrimp scampi, I like to top it with freshly grated parmesan cheese and a pinch of red pepper flakes.
You’ll need an outdoor propane gas grill to grill the spaghetti squash. I have not tested this recipe using a charcoal grill. A cutting board, large chopping knife, medium-sized skillet, measuring cups, and measuring spoons are also needed.
How to make Grilled Spaghetti Squash Shrimp Scampi
- Grill the spaghetti squash.
- Make the scampi sauce on the stovetop.
- Cook the shrimp in the scampi sauce.
- Toss the cooked spaghetti squash and shrimp scampi together, serve, and enjoy!
Step 1: Prepare your spaghetti squash for grilling. Cut the stem off the squash and then cut the spaghetti squash in half length-wise. Use a spoon to scrape the seeds and “guts” out.
Step 2: Preheat your gas grill to about 450°F. Place the spaghetti squash cut side up over indirect heat. Grill the spaghetti squash for 40-45 minutes, or until the inside of the squash is fork tender.
Step 3: While the squash is grilling, make the shrimp scampi inside on your stovetop. Add the butter and olive oil to a medium-sized skillet over low-medium heat. After the butter has melted, add the minced garlic. Cook the garlic for 1 minute, until soft and fragrant.
Step 4: Add the dry white wine, salt, and pepper. Cook the sauce for an additional 2-3 minutes, until the wine has come up to a simmer and slightly reduced.
Step 5: Add the raw shrimp to the skillet. Saute the shrimp until they’re cooked through. The shrimp will cook in about 3 minutes. Flip the shrimp over halfway through cooking time. You’ll know your shrimp is fully cooked when the shrimp have turned light pink, they’re firm to the touch and have curled up into a “C” shape.
Step 6: Remove the skillet from the heat. Stir in the lemon juice and fresh parsley.
Step 7: When your spaghetti squash is done grilling, carefully remove the cooked spaghetti squash from the skin. A fork works well to pull the strands of squash out. Transfer the shredded squash to a large serving bowl.
Step 8: Pour the shrimp scampi over top of the squash and lightly toss it all together. Serve with a generous handful of shredded parmesan cheese and a pinch of red pepper flakes. Enjoy!
- I used a medium-sized spaghetti squash which is what you would commonly find at most grocery stores. If you’re using an extra large or extra small spaghetti squash, adjust your grilling times as needed.
- You know spaghetti squash is done when you can easily shred the squash strands with a fork. The squash will be very soft and pliable when you squeeze it.
- Use oven mitts when handling the squash right after it has come off of the grill. It will be very hot!
- I don’t add any seasoning or olive oil to my squash before I grill it. You can if you’d like though!
- Be careful not to overcook your shrimp. Overcooked shrimp can become very tough and rubbery.
- Use a good quality dry white wine. I like to use pinot grigio or sauvignon blanc.
- Shrimp scampi is best served immediately.
Cooking method variations
There are many different ways to cook spaghetti squash. In addition to grilling spaghetti squash, you can cook spaghetti squash in the oven, microwave, and slow cooker.
- Oven method: Cut your spaghetti squash in half length-wise, scrape out the seeds, and place the squash cut side up on a baking sheet. Roast the squash in the oven at 400°F for about 45 minutes.
- Microwave method: Leave your spaghetti squash whole. Pierce the spaghetti squash with a fork several times on all sides to allow the steam to vent. Microwave the squash on high for 5 minutes. Flip the squash over and microwave for an additional five minutes. When the squash is done it will be soft and easy to slice into.
- Slow cooker method: Leave your spaghetti squash whole. Pierce the spaghetti squash with a fork several times on all sides to allow the steam to vent. Place the squash in your slow cooker, add 1 cup of water, cover, and cook on low for 5-6 hours.
How to store and reheat
How to store: Store leftover Grilled Spaghetti Squash and Shrimp Scampi in a glass, airtight container in the refrigerator for up to 3 days.
How to reheat: Reheat leftover squash and scampi in the microwave or on the stovetop in a small skillet.
More ways to serve spaghetti squash
Spaghetti squash is a versatile vegetable that can be served in a variety of ways!
- As a pasta alternative: Spaghetti squash is a delicious low carb, low-calorie alternative to spaghetti, fettuccine, linguini, and angel hair pasta.
- With different sauces: I love topping spaghetti squash with marinara, Alfredo, vodka, or pesto sauce.
- As a spaghetti squash boat: Spaghetti squash boats are served in the squash shell, tossed with additional ingredients, and topped with cheese.
- As a side dish: Spaghetti squash is a tasty vegetable side dish.
Frequently asked questions
Yes, you can freeze cooked spaghetti squash. Let the cooked squash fully cool, squeeze out any excess moisture, and store it in an airtight container in the freezer for up to 6 months.
Yes, spaghetti squash seeds are edible! You'll find many different recipes online instructing you in different ways to roast spaghetti squash seeds.
Spaghetti squash should not be peeled before grilling. Thin-skinned squashes like zucchini and summer squash do not need to be peeled before grilling either.
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