Spaghetti Squash

Paleo Shrimp Scampi

Equipment Needed

  • Baking pan or baking dish 
  • Frying pan 
  • Cutting board 
  • Knife
  • Hand juicer (optional)


  • 1 spaghetti squash 
  • Italian Seasoning 
  • 1-2 shallots, diced
  • 3-4 cloves of garlic, diced
  • Juice of half a lemon (if you don't have a juicer, slice lemon into wedges and squeeze juice into pan that way) 
  • 1 tablespoon coconut oil 
  • 1 tablespoon ghee or butter 
  • 1/2 lb shrimp, thawed if previously frozen and deveined/detailed 


  • Shiittake mushrooms
  • Broccoli 
  • Brussels sprouts 
  • Asparagus 
  • Bacon 
  • Diced spinach 
  • Fresh basil 


Makes 2-4 servings

Pre-heat oven to 375

  • Cut spaghetti squash in half and spoon out the seeds. 
  • Place in your baking dish or pan, inside up, brush with a little bit of ghee, butter or coconut oil and sprinkle with Italian seasoning.  
  • Bake for about an hour at 375. Remove from oven and let cool for 5-10 minutes before scraping out your spaghetti. (You can also microwave spaghetti squash to cook it a lot faster. Check out Nom Nom Paleo for detailed instructions on how to do this.) 
  • Add coconut oil and diced shallots to your frying pan and sauté on a medium heat for about 5-7 minutes. 
  • Add diced garlic to shallots and saute for another 3 minutes. If your adding vegetables to your scampi (or just doing a vegetable scampi) add them at this stage. 
  • Next add your butter, lemon juice and shrimp. (Sometimes I chop my shrimp so it's in bite sized pieces.)
  • Saute for about 5 minutes until shrimp are cooked through and then add your "spaghetti". 
  • Mix everything together thoroughly and allow to cook a few minutes longer, so all of the flavors really soak into the "spaghetti".  
  • Top with fresh basil (optional) and dig in! 
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