Shrimp Marinara with Spaghetti Squash

Shrimp Marinara with Spaghetti Squash makes it so easy to offer your family a low-cal, healthier main dish that’s simple to make. Perfect too for those on a Paleo Diet.

We all want to cut calories, so what about taking a standard pasta dish and twisting it up–you know, to a healthier version. By adding spaghetti squash to this recipe, you won’t believe how delicious this recipe is.

Better yet, it’s ready in just under 20 minutes.

How to Make Shrimp Marinara with Spaghetti Squash Recipe

I have found that taking small steps toward eating better is better than trying to take on the whole kit and caboodle, if you know what I mean.

Healthy living is just that, a process that takes life one day at a time. Just like this recipe.

My inspiration came from this cookbook: Vegetable of the Day Cookbook. You won’t believe how easy it is to eat clean while consuming necessary vitamins and minerals.

Personally, I have found just a couple of extra vegetables like spaghetti squash into my daily diet is a great start toward eating healthy for years to come. And that is definitely something to celebrate!

How to Cook a Spaghetti Squash in the Oven

This recipe can be cooked low and slow or quick and easy, you choose. For my first run at this recipe I opted to go the traditional way of cooking my spaghetti squash: in the oven.

The basic recipe for baking a spaghetti squash in the oven is this:

1. Slice the squash in half and remove the seeds.

2. Turn the squash face down on a cookie sheet and bake in the oven for about 45 minutes at 400 degrees F, or until a knife goes easily through the flesh.

3. Use a fork to release the squash flesh.

4. Serve. Enjoy!

How to Cook a Spaghetti Squash in the Microwave (Video)

Want to speed up this recipe? Try microwaving your spaghetti squash in the microwave for about 12 minutes on high.

The trick is to make sure you poke big slices into the flesh BEFORE placing into the microwave. Otherwise, you will find yourself cleaning up a huge mess.

Next, it’s all about heating up the marinara. For this recipe, I used Rao’s jarred marinara. But you can also make homemade marinara.

RELATED: Homemade Classic Marinara Recipe

Then it’s time to cook the shrimp. I prefer fresh, but you could use frozen shell-off shrimp just as easily. Sauté in a couple of tablespoons of butter, drizzled with extra virgin olive oil and a pinch of pepper flakes.

Cook until flesh is pink, opaque throughout and slightly firm to the touch.

Now, it’s time to assemble your bowls. Enjoy!

For more main dish recipes like my Shrimp Marinara with Spaghetti Squash, check out my Pinterest Board: Dinner Recipes from Wisconsin Homemaker.

Print Recipe

5 from 2 votes

Shrimp Marinara with Spaghetti Squash

A healthier version of a Italian classic is my Easy Spaghetti Squash with Shrimp and Marinara recipe. It’s less calories by far and it’s gluten free and Paleo Diet friendly. 

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Course

Cuisine: Italian

Keyword: 20-minutes-or-less, pasta dish, seafood, seafood pasta, shrimp

Servings: 6 servings

Calories: 156kcal

Author: Deborah L Melian

Ingredients

• 24 ounces Marinara Sauce Rao’s
• 1 Spaghetti Squash approximately 2 pounds
• 24 shrimp medium, 24-30 count, peeled, deveined–or use frozen shrimp
• 2 tbsp butter unsalted
• 1 tbsp olive oil extra virgin
• 1/2 tsp pepper flakes
• Fresh, grated Parmesan Cheese

Instructions

• Quick Version – Microwaved Spaghetti Squash

  Pierce spaghetti squash all over with a chef’s knife. Place in a microwave-safe plate and cook on high in the microwave for about 12 minutes. (Or 6 minutes for each pound of spaghetti squash.) When spaghetti squash is fully cooked, let it rest for five minutes. Cut squash in half and remove seeds from center.
  
• Long Version – Baked Spaghetti Squash

  Preheat oven at 400 degrees F. Slice the spaghetti squash in half and remove the seeds. Place it on a cookie sheet and bake until a knife slides easily into it.
• While the squash is being cooked, place butter, oil and pepper flakes in a non-stick fry pan and sauté until cooked through. (You’ll know the shrimp is cooked through when it is pink, opaque and slightly firm to the touch.)
• Heat the marinara sauce on the stove.
• Using a fork, scrape at the squash flesh to pull out the tendrils which look like spaghetti pasta.
  
• Divide spaghetti squash between 4-6 pasta bowls.
• Ladle marinara onto the squash in each bowl.
• Divide the cooked shrimp and butter/oil sauce between each bowl, placing it on top of marinara.
• Sprinkle with grated parmesan.
• Serve. Enjoy!

Nutrition

Serving: 1serving | Calories: 156kcal | Carbohydrates: 17g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 844mg | Potassium: 568mg | Fiber: 4g | Sugar: 9g | Vitamin A: 850IU | Vitamin C: 12.3mg | Calcium: 87mg | Iron: 2.2mg