Hey y'all! If you're looking for a crave-worthy, low-carb twist on classic shrimp scampi, these Spaghetti Squash Scampi Boats are about to become your new favorite weeknight dinner. They're bursting with garlicky flavor, succulent shrimp, and sweet, tender spaghetti squash strands, making every bite light yet totally satisfying. Great for busy weeknights, dinner parties, or meal prep—these boats are always a hit at my table. Let's get cooking!

Why You'll Love This

Super flavorful but still light—no heavy pasta weighing you down.
It’s a veggie-packed, gluten-free alternative even picky eaters love.
Easy to customize and perfect for meal prepping ahead of time.
Quick to make: ready in under an hour with minimal clean-up.
Each bite is packed with juicy shrimp, fresh herbs, and zesty lemon.

Ingredients

1 large spaghetti squash (about 3 pounds)
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 pound large shrimp, peeled and deveined
4 large garlic cloves, minced
¼ teaspoon crushed red pepper flakes (optional)
Zest and juice of 1 large lemon
2 tablespoons dry white wine (or chicken broth)
3 tablespoons unsalted butter
3 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese, for topping

Directions

Prep and Roast the Spaghetti Squash

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each cut side with 1 tablespoon of olive oil, and season with ¼ teaspoon salt and ¼ teaspoon black pepper.
Place the squash cut side down on the prepared baking sheet. Roast for 35-40 minutes or until fork tender.

Prepare the Shrimp Scampi

Meanwhile, pat the shrimp dry with paper towels and season with ¼ teaspoon salt.
Heat a large skillet over medium heat. Add the remaining 1 tablespoon olive oil. Add the shrimp and cook for 1-2 minutes per side, until just pink. Transfer shrimp to a plate.
In the same skillet, add the garlic and crushed red pepper flakes, stirring for 30 seconds until fragrant.
Add the lemon zest, juice, and white wine (or broth). Cook for 1 minute, scraping up any browned bits. Stir in the butter until melted and smooth.
Return the shrimp to the skillet. Toss gently to coat in the scampi sauce. Remove from heat.

Assemble the Boats

When the squash is cool enough to handle, use a fork to gently scrape the strands into each squash shell, fluffing slightly. Sprinkle with the remaining ¼ teaspoon salt and pepper.
Spoon the shrimp scampi and sauce evenly over each squash boat. Sprinkle with chopped parsley and Parmesan cheese.
Return boats to the oven for 5-7 minutes, until hot and bubbly. Serve with extra lemon wedges if desired!

Notes

If short on time, microwave the spaghetti squash for 5-8 minutes before roasting to speed up the process.
Don’t overcook the shrimp—they should be just pink and opaque.
For extra flavor, add a sprinkle of Italian seasoning to the shrimp while cooking.

Variations

chicken Scampi Boats: Swap shrimp for diced cooked chicken breast.
Veggie-Loaded: Add sautéed spinach or cherry tomatoes to the scampi sauce.
Dairy-Free: Use vegan butter and omit Parmesan for a dairy-free option.

Required Equipment

Rimmed baking sheet
Sharp knife and spoon (for cutting and scooping squash)
Large skillet
Mixing bowls
Parchment paper
Fork (for shredding squash strands)

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For best texture, enjoy within 2 days, as squash can release extra moisture over time.

Suggested Pairings/Serving Recommendations

Pair with a crisp green salad or roasted asparagus.
Serve with crusty bread for sopping up extra scampi sauce (if you’re not keeping it low-carb!).
A glass of chilled Sauvignon Blanc or sparkling water with lemon is the perfect drink partner.

Pro Tips

Use fresh, large shrimp for the juiciest texture and best flavor.
Scrape the squash gently to keep the strands long and pasta-like.
Don’t skip the lemon zest—it brightens the entire dish!

FAQ

Can I prep Spaghetti Squash Scampi Boats ahead of time?: Yes! You can roast the squash and cook the shrimp a day in advance, then assemble and bake before serving.
Is this recipe gluten-free?: Absolutely! Spaghetti squash makes this recipe naturally gluten-free.
How do I know when spaghetti squash is done roasting?: It’s ready when you can easily pierce the skin with a fork and the strands pull apart effortlessly.