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September 23, 2014

Skinny Shrimp Parmesan Spaghetti Squash

Skinny Shrimp Parmesan Spaghetti Squash Hello, there! So. Remember that time I taught you how to roast spaghetti squash? Well, that information is about to come in handy – right now. Because we’re making skinny shrimp parmesan – spaghetti squash style! 

Skinny Shrimp Parmesan Spaghetti Squash Warning: this meal is so awesome you may just have to make it to-night!!!

 

Skinny Shrimp Parmesan Spaghetti Squash I have to confess that I am on a skinny recipe kick right now. I think it has something to do with the weather taking a turn for the worse (it’s getting so cold!), and me wanting to eat everything in sight – especially cheesy, gooey, ultra saucy, comfort foods. I love comfort food!!! 

And this right here, is comfort food to the max!!!

Tender strands of healthy spaghetti squash are coated in classic marinara sauce, then topped with gooey mozzarella, crunchy bread crumbs, and flavorful shrimp! Finish it off with an extra sprinkle of parmesan and some fresh herbs, and you’re ready for the easiest, tastiest, healthy meal of your life! Three words: Doooooo it tonight 😉 Skinny Shrimp Parmesan Spaghetti Squash… you’re going to love it! You can thank me later! xo

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Skinny Shrimp Parmesan Spaghetti Squash

Prep 20 mins

Cook 1 hour

Total 1 hour, 20 mins

Author Ashley Manila

Yield 2 servings

Skinny Shrimp Parmesan Spaghetti Squash is a healthy, hearty, and so flavorful!

Ingredients

  • 1 small to medium sized spaghetti squash, roasted
  • 1/2 cup Marinara Sauce
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 cup Mozzarella cheese, shredded (you may use low-fat if preferred)
  • 1/4 cup parmesan cheese
  • 2 tablespoons whole wheat Italian breadcrumbs
  • 1 tablespoon olive oil
  • Salt and pepper
  • 6 large shrimp
  • 2 tablespoons fresh parsley or basil, for serving (optional)

Instructions

  1. Preheat oven to 425 degrees (F).
  2. Scoop the shredded spaghetti squash (you should have about 2 1/2 cups) out of the shells and into a large bowl. Add the marinara sauce, seasoning, and garlic powder, mix well to combine.
  3. Divide the saucy spaghetti squash evenly into the shells, then top with mozzarella cheese (1/4 cup per side).
  4. Place the spaghetti squash "boats" on a large baking sheet, and place pan in the oven for 5-6 minutes, or unlit the cheese is melted.
  5. In the meantime, make your shrimp!
  6. Add the olive oil to a large skillet and place over medium-high heat. Generously season shrimp with salt and pepper. Add shrimp to skillet once the oil has begun to sizzle, and cook for 45 seconds on each side, or until the shrimp are just pink and no longer translucent.
  7. Remove shrimp from heat; set aside.
  8. Once the cheese has melted on the spaghetti squash, carefully remove the pan from the oven, and top with shrimp (3 per side), parmesan cheese (1 tablespoon per side), and breadcrumbs (1 tablespoon per side). Place pan back in the oven for another 4 minutes.
  9. Transfer squash boats to a serving platter, sprinkle with parsley or basil if preferred, and serve at once.

Courses Dinner

Cuisine Italian

Skinny Shrimp Parmesan Spaghetti Squash

6K Shares

Filed Under: Dinner, Healthy, Savory Tagged With: Italian, shrimp parmesan, skinny, spaghetti squash

Reader Interactions

Comments

  1. Liz @ Floating Kitchen says

    September 23, 2014 at 8:11 pm

    This looks delicious. I love when you can eat the bowl that your food is served in!!!

    Reply
  2. Caroline says

    September 23, 2014 at 11:37 pm

    Oh, yummmm!! I love that it’s cooked and served in the spaghetti squash. This is definitely on my must-make list!

    Reply
  3. Monet says

    September 24, 2014 at 4:18 am

    Um yes, please! I love the sound of this comforting and healthy meal!

    Reply
  4. Nagi@RecipeTin Eats says

    September 24, 2014 at 8:50 pm

    This is so cool! It’s so creative, I love it! And – umm – SKINNY? You got me! Pinning!

    Reply
  5. lori says

    October 2, 2014 at 10:34 pm

    Excuse me, would love to try it, what is the direction for #1?

    Reply
    • bakerbynature says

      October 3, 2014 at 12:42 pm

      Hi Lori. The first thing you need to do is roast your spaghetti squash. Here is the link on how to do that http://bakerbynature.com/roast-spaghetti-squash/

      Once it’s cooked, just follow the directions at the end of the post. 🙂

      Reply
      • Kelly Michelson says

        October 4, 2016 at 8:39 pm

        I was watching The Kitchen and they microwaved the whole squash for about 4 minutes so it was easier to cut in half, then continue microwaving til done.

        Reply
  6. Michelle says

    January 15, 2016 at 9:55 pm

    Do you have any nutritional information for this? I’m trying to see exactly how “Skinny” it will be for my daily intake.

    Reply
    • bakerbynature says

      January 16, 2016 at 6:12 pm

      I don’t at this time. But there are many apps that will do this for you!

      Reply
      • Vickie Williams says

        April 16, 2017 at 5:25 pm

        What is the app please this is new to me

        Reply
    • Jillian says

      January 25, 2016 at 11:26 pm

      I did this recipie last night with a few minor changes – like I put the stuff back in cookable anchor dishes (to be portioned, so one portion I used was half this recipie above), added a little layer of cheese in the middle of the dishes (kinda layered like lasagna, but total cheese was still 45g/serving), and the cheese I used was a jalepeno monteray jack cheese, AND I used 5 shrimp/serving instead of 3 (cooked with a touch of garlic and white wine)….okay so after all this (and me basically saying if anything my version may be more calories) it was 395 cals/serving, 18g of fat, 36g of carbs, and 27g of protien! I thought it was pretty good!

      Reply
  7. Amber says

    January 25, 2017 at 5:20 am

    This came out excellent! It was my first attempt with spaghetti squash and I followed your recipe for roasting it, then made the shrimp parmesan boats. Simple and so delicious! Thank you!

    Reply
  8. Tracee says

    February 1, 2017 at 2:11 am

    just made this for dinner and it is the bomb!! LOVE IT!!

    Reply
    • bakerbynature says

      February 1, 2017 at 2:13 am

      Yay!!! So happy you enjoyed it, Tracee 🙂

      Reply
  9. Sandy says

    February 16, 2017 at 6:27 pm

    Love Love Love

    Reply
    • bakerbynature says

      February 17, 2017 at 1:29 am

      Thank you, Sandy!!!

      Reply
  10. Vickie Williams says

    April 16, 2017 at 5:36 pm

    What IS the nutrition for this also what is the app call to look this up this is new to me please help

    Reply
    • bakerbynature says

      April 17, 2017 at 7:16 pm

      Hi Vickie. There are lots of apps out there, but I use my fitness pal, when I want to find out calorie info. I hope that helps!

      Reply
  11. Stephanie says

    January 13, 2018 at 11:28 pm

    Delicious…. would definitely make again!!

    Reply
  12. Carmen says

    January 21, 2019 at 3:21 pm

    Will be making this tonight! Can’t Wait!

    Reply
  13. Polly J McMullen says

    February 10, 2019 at 9:47 pm

    First time making any kind of Spaghetti Squash and this was so good!!!

    Reply
  14. Mary says

    February 19, 2020 at 10:30 am

    This was absolutely delicious, and so easy. I will definitely be making it again. Thank you for a great recipe!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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