Farm Market Recipe of the Week: Garlic Shrimp with Cilantro Spaghetti Squash

shrimp spaghetti squashGarlic Shrimp with Cilantro Spaghetti Squash


Makes: 4 servings
Active Time: 25 minutes
Total Time: 25 minutes




1 (2 1/2- to 3-pound) spaghetti squash, halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon cayenne pepper
1/3 cup dry white wine, such as pinot grigio or apple cider vinegar
1 pound peeled and deveined raw shrimp (16-20 per pound), tails left on if desired
1 tablespoon lemon juice
1/4 cup chopped fresh cilantro
2 tablespoons unsalted butter, melted
1/4 teaspoon ground pepper
Lemon wedges for serving




1. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 °F oven until the squash is tender, 40 to 50 minutes.)


2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, 1/4 teaspoon salt and cayenne; cook, stirring, for 30 seconds. Add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice.


3. Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.


Nutritional Information


Serving size: 2/3 cup shrimp & 3/4 cup squash


Per serving: 266 calories; 14 g fat(5 g sat); 2 g fiber; 10 g carbohydrates; 24 g protein; 11 mcg folate; 198 mg cholesterol; 3 g sugars; 0 g added sugars; 627 IU vitamin A; 7 mg vitamin C; 112 mg calcium; 1 mg iron; 450 mg sodium; 473 mg potassium