Spaghetti squash is not pasta and should stop pretending to be. It is its own thing, and it works best when you treat it that way. Halved and microwaved for ten to twelve minutes until the strands pull apart with a fork, then piled in a bowl and topped with grilled shrimp tossed in smoked paprika, garlic powder, olive oil, salt, and pepper. Finished with chopped fresh parsley.
The shrimp take two to three minutes per side on a hot grill. The squash takes longer but needs no attention. Together, the meal is ready in about twenty minutes and tastes cleaner than anything involving actual noodles. The smoked paprika on the shrimp carries the whole dish — smoky and warm against the mild squash. This has become one of our go-to summer dinners for exactly that reason.
Tips for Making Spiced Grilled Shrimp with Spaghetti Squash
Season the shrimp generously
One tablespoon of olive oil, one teaspoon each of smoked paprika and garlic powder, plus salt and pepper. Toss the shrimp in the bowl and let them sit for a few minutes while the grill heats. 
Under-seasoned shrimp taste like nothing against spaghetti squash. The spice rub should coat every surface.
Microwave the squash until the strands separate easily
Cut the squash in half lengthwise, scoop out the seeds, and microwave cut-side down for ten to twelve minutes. The flesh should be soft enough that a fork pulls it into long strands.
If the strands still feel tough or cling to the skin, give it another two minutes. Under-cooked spaghetti squash is crunchy and unpleasant.
Spiced Grilled Shrimp and Spaghetti Squash
- Total Time: 30 minutes
- Yield: Serves 4
Description
Seasoned and grilled shrimp served over spaghetti squash makes for a light and nutritious summer meal, perfectly paired with Sauvignon Blanc.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 medium spaghetti squash
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Grill the shrimp for 2-3 minutes on each side until opaque and cooked through.
- Cut the spaghetti squash in half, remove seeds, and microwave for 10-12 minutes until tender.
- Using a fork, scrape the spaghetti squash into strands.
- Serve the grilled shrimp over the spaghetti squash and garnish with fresh parsley.
Notes
*I didn’t really measure this. You’ll want to use a generous amount. I used complete seasoning mix from Badia spices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 600
- Fat: 10
- Carbohydrates: 20
- Fiber: 4
- Protein: 25
Frequently Asked Questions
Can I roast the spaghetti squash instead?
Yes. Cut in half, brush with olive oil, and roast at 400 degrees F (200 degrees C) for about 40 minutes. Roasting gives the squash a slightly sweeter, nuttier flavour than microwaving.
What size spaghetti squash works best?
A medium squash, about two to three pounds. It should yield enough strands for two generous portions. The recipe calls for one medium squash.
Can I use a different spice on the shrimp?
Cajun seasoning, cumin, or chili powder all work. Smoked paprika gives the most warmth without heat. If you like spice, add a pinch of cayenne.
I love that this lets the spaghetti squash be its own thing instead of faking pasta. Grilled the shrimp while the squash microwaved and dinner was done in twenty minutes. So light but filling!
We have made this twice in one week now and it is so good. A new weeknight favorite around here!