Ingredients
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1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
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2 tablespoons extra-virgin olive oil
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1 tablespoon minced garlic
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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½ teaspoon salt, divided
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¼ teaspoon cayenne pepper
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⅓ cup dry white wine, such as pinot grigio
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1 pound peeled and deveined raw shrimp (16-20 per pound), tails left on if desired
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1 tablespoon lemon juice
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¼ cup chopped fresh cilantro
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2 tablespoons unsalted butter, melted
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1/4 teaspoon ground pepper
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Lemon wedges for serving
Directions
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Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.)
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Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, 1/4 teaspoon salt and cayenne; cook, stirring, for 30 seconds. Add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice.
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Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.
Tips
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition Facts (per serving)
266 | Calories |
14g | Fat |
10g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Serving Size 2/3 cup shrimp & 3/4 cup squash | |
Calories 266 | |
% Daily Value * | |
Total Carbohydrate 10g | 3% |
Dietary Fiber 2g | 8% |
Total Sugars 3g | |
Protein 24g | 48% |
Total Fat 14g | 18% |
Saturated Fat 5g | 24% |
Cholesterol 198mg | 66% |
Vitamin A 627IU | 13% |
Vitamin C 7mg | 7% |
Folate 11mcg | 3% |
Sodium 450mg | 20% |
Calcium 112mg | 9% |
Iron 1mg | 7% |
Magnesium 56mg | 13% |
Potassium 473mg | 10% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.