Ingredients

• 6 tablespoons olive oil , divided
• 1 small spaghetti squash , halved and seeded
• salt and ground black pepper to taste
• 4 cloves garlic , minced
• 1 pound uncooked medium shrimp , peeled and deveined
• 1 pinch red pepper flakes , or to taste
• 1 lemon , juiced
• ½ lemon , zested
• 2 tablespoons chopped fresh parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet.
2. 2 Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork.
3. 3 Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.

Nutrition per serving