Spaghetti Squash with Shrimp Marinara

I might be the last person on Earth who hasn’t tried spaghetti squash in the place of actual noodles.  What in the world have I been waiting on?!  This is such a great alternative in so many ways.  It’s low calorie, low carb and incredibly versatile.  I can’t wait to experiment with more dishes involving this wonderful gourd as fall makes it’s way around.  I went super simple by topping the squash with the roasted roma marinara that I posted a few days ago and mixed in some cooked shrimp for a little bit of protein.

The look of spaghetti squash is a bit intimidating, even to a seasoned cook.  Believe me when I tell you, it’s one of the least intimidating meals you’ll make.  The hardest part is cutting it in half.  The easiest way I found to cut it, is to pierce the squash in the middle with a large sharp knife and cut through all the way down that side.  Flip the squash around, start at the same middle point and cut through again.  One smallish squash will comfortably feed four people, so don’t feel like you have to buy the biggest one in the produce section.  Just a little CGC tip.;)

If you’re on board with trying spaghetti squash, but don’t want to give up your regular pasta just yet, try mixing the two.  I did this with leftovers to compare the difference.  I cooked 2 oz of brown rice spaghetti and mixed it with a nice big heap of squash.  Considering I have no problem packing away a large plate of food, I loved how this bulked up the pasta without adding extra calories or carbs.  Jackpot!

Spaghetti Squash with Shrimp Marinara

Serves 4


  • 1 lbs of fresh shrimp
  • 2 cups of roasted roma marinara
  • 1 small-medium spaghetti squash
  • salt and pepper to taste
  • 1/3 cup of freshly grated parmesan cheese (optional)


Cut the spaghetti squash in half.  Place on a baking sheet and bake for 30-45 minutes in a 350 degree oven. Allow it to cool a bit.  Scoop out the seeds and discard.  With a fork, scrape the squash creating spaghetti strands.

Heat up the marinara in a medium size sauce pan over medium heat.

Bring a medium pot of water to a boil and boil the shrimp for about 3-5 minutes just until they are pink.  Be careful not to overcook them or they’ll be tough.  Drain the water and add them to the marinara.

Place about a cup to a cup and a half of the squash on 4 plates and divide the marinara among them.  Sprinkle with salt and pepper to taste if need be and a little bit of the grated parmesan cheese.