Mediterranean Spaghetti Squash with Shrimp & Feta

This Mediterranean spaghetti squash recipe is about to become your new weeknight favorite! Tender roasted squash strands are tossed with garlicky shrimp, wilted spinach, and crumbled feta, then brightened with fresh lemon and dill. It’s a one-pan wonder that delivers all the bright, bold flavors of Greek cuisine in just 35 minutes.

What makes this spaghetti squash recipe special? Unlike heavy pasta dishes, it’s naturally low-carb and gluten-free yet incredibly satisfying. The shrimp adds protein, the spinach sneaks in greens (hello, busy parents!), and the feta gives it that irresistible tangy creaminess. Plus, everything cooks in one pan, yes, even the squash!

Whether you’re looking for a lighter dinner option, a make-ahead meal, or just a delicious way to use spaghetti squash, this recipe checks all the boxes. Love spaghetti squash? Try my Spaghetti Squash with Meat Sauce for a heartier, Italian-inspired version!

Why You’ll Love This Mediterranean Spaghetti Squash

• It’s a true one-pan meal – Even the squash roasts while you prep everything else, then it all comes together in one skillet
• The Mediterranean flavors are incredible – Lemon, dill, garlic, and feta make this anything but boring
• Sneaky greens for picky eaters – My kids don’t even notice the spinach when it’s mixed with the mild squash and cheesy feta
• Naturally low-carb but satisfying – You won’t miss pasta, I promise
• Great for meal prep – Makes perfect lunches for the week
• Impressive but effortless – Looks fancy enough for guests but easy enough for Tuesday night

What You Need

• Spaghetti squash – Look for 2.5-3 lb squash (serves 4)
• Shrimp – Large, peeled & deveined saves time
• Baby spinach – Pre-washed for convenience; wilts down significantly
• Feta cheese – Use block feta, not pre-crumbled (better flavor)
• Fresh dill—makes a huge difference! Dried works in a pinch
• Lemon – Both zest and juice for brightness
• Aromatics – Scallions or leeks + plenty of garlic

Notes and Substitutions

• Protein Options: Swap shrimp for diced chicken thighs, chickpeas, or white beans.
• Vegetables: Use kale instead of spinach (may need an extra minute to wilt). Also, add cherry tomatoes, zucchini, or bell peppers.
• Cheese: Try goat cheese, ricotta salata, or Parmesan instead of feta. Omit for dairy-free.
• Herbs: Fresh parsley or basil works in place of dill. If using dried dill, use only 1 teaspoon.
• Add-Ons:  Top with toasted pine nuts or slivered almonds for crunch. Double the red pepper flakes for extra heat
• Dietary Notes: Naturally gluten-free, low-carb, and keto-friendly. Omit feta for Whole30/Paleo.

Frequently Asked Questions

• How do I cut spaghetti squash safely?
  First, cut off the stem end, then trim a small slice from the bottom to create a flat base. Stand the squash upright on the flat end—this makes it much easier and safer to cut lengthwise down the middle. Use a sharp chef’s knife and apply steady pressure. If the squash is very hard, microwave it whole for 2-3 minutes to soften slightly, then cut.
• Can I use frozen shrimp?
  Yes! Make sure to thaw completely and pat dry with paper towels before cooking.
• How do I know when the squash is done?
  It’s ready when you can easily pull the strands away with a fork. If they resist, roast for 5-10 more minutes.
• Can I make this dairy-free?
  This Mediterranean spaghetti squash can be made dairy-free, yes! Omit the feta or use a dairy-free alternative.

How To Serve This Mediterranean Spaghetti Squash 

This dish is a complete meal in itself — featuring vegetables, protein, and healthy fats all in one bowl. If you’d like to add something on the side, keep it simple.

• A fresh Greek salad or green salad

• Warm pita bread or crusty bread

• A spoon of hummus or tzatziki on the side

That’s it. Dinner done.