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This one-pan Mediterranean spaghetti squash is loaded with garlic shrimp, wilted spinach, and tangy feta, all brightened with lemon and fresh dill. Ready in just 35 minutes, it’s a naturally low-carb dinner that’s as easy as it is delicious!
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 30 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 large spaghetti squash (2.5–3 lb), halved lengthwise, seeds removed | |
| 1 tablespoon extra-virgin olive oil | |
| salt and black pepper |
For the Dish:
| 2 tablespoons extra-virgin olive oil | |
| 4 scallions, thinly sliced (white and green parts), or ½ small leek, finely chopped | |
| 4 garlic cloves, minced | |
| 10–12 oz baby spinach (about 6 packed cups) | |
| 1 lb large shrimp, peeled and deveined, patted dry | |
| 1/2 cup crumbled feta cheese (about 4 oz), divided | |
| Zest of 1 lemon | |
| 2 tablespoons fresh lemon juice | |
| 3 tablespoons fresh dill, chopped (or 1 tsp dried) | |
| 1/4 teaspoon red pepper flakes (optional) | |
| Fresh chopped parsley, for garnish ( optional ) |
Preparation
1
Roast the Squash
Heat oven to 425°F (220°C). Rub the cut sides of the squash with 1 Tbsp oil and season with salt and pepper. Place cut-side down on a sheet pan and roast for 25–30 minutes, until the strands pull away easily with a fork. Scrape the strands into a bowl and press with paper towels to remove excess moisture.
Heat oven to 425°F (220°C). Rub the cut sides of the squash with 1 Tbsp oil and season with salt and pepper. Place cut-side down on a sheet pan and roast for 25–30 minutes, until the strands pull away easily with a fork. Scrape the strands into a bowl and press with paper towels to remove excess moisture.
2
Sauté the Aromatics
In a large oven-safe skillet, warm 2 Tbsp oil over medium heat. Add the scallions (or leek) and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
In a large oven-safe skillet, warm 2 Tbsp oil over medium heat. Add the scallions (or leek) and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3
Wilt the Spinach
Add the spinach in batches, stirring until just wilted. Season with a pinch of salt.
Add the spinach in batches, stirring until just wilted. Season with a pinch of salt.
4
Cook the Shrimp
Push the greens to the edges of the skillet. Add the shrimp to the center and sear for 1–2 minutes per side, just until pink and opaque. Turn off the heat.
Push the greens to the edges of the skillet. Add the shrimp to the center and sear for 1–2 minutes per side, just until pink and opaque. Turn off the heat.
5
Combine Everything
Add the spaghetti squash strands, half of the feta, lemon zest, lemon juice, dill, and red pepper flakes (if using). Toss gently to combine. Taste and adjust salt and pepper as needed.
Add the spaghetti squash strands, half of the feta, lemon zest, lemon juice, dill, and red pepper flakes (if using). Toss gently to combine. Taste and adjust salt and pepper as needed.
6
Finish and serve
Sprinkle the remaining feta over the top. Transfer the skillet to the oven and broil for 1–2 minutes, until the feta is softened and lightly golden at the edges. Serve immediately with extra lemon wedges..
Sprinkle the remaining feta over the top. Transfer the skillet to the oven and broil for 1–2 minutes, until the feta is softened and lightly golden at the edges. Serve immediately with extra lemon wedges..
Recipe Tips & Suggestions
Prevent Watery Squash:
Press out excess moisture after scraping the strands with paper towels—this prevents a watery dish
Perfect Shrimp:
Pat completely dry before cooking. Cook only 1-2 minutes per side—they finish cooking off heat
Overcooked shrimp = rubbery texture.