Spaghetti Squash “Pasta” with Shrimp, Tomatoes, and Basil (“Pasta” di Zucca con Gamberi, Pomodori, e Basilico)

Spaghetti Squash “Pasta” with Shrimp, Tomatoes, and Basil (“Pasta” di Zucca con Gamberi, Pomodori, e Basilico)
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Italian Diabetes Cookbook. Recipe Credit: . Photo Credit: Renee Comet.

While spaghetti squash is hardly a grain, its tender strands do resemble golden noodles. Doling it out like pasta allows its naturally sweet taste to shine through. An added bonus: it’s gluten-free!

  • Prep time
    15 min
  • Cook time
    1 hr 15 min
  • Servings
    4 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 380

  • Total Fat 17g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 180mg
  • Sodium 290mg
  • Total Carbohydrate 37g
    • Dietary Fiber 9g
    • Total Sugars 16g
  • Protein 27g
  • Potassium 1240mg
  • Phosphorus 345mg

Choices/Exchanges: 1 Starch, 4 Vegetable, 3 Lean protein, 2 Fat



  • spaghetti squash, halved and seeded
  • extra virgin olive oil, divided
    1/4 cup
  • shrimp, any size, peeled and deveined
    1 lbs
  • freshly squeezed lemon juice
    2 tbsp
  • cherry or grape tomatoes, halved
    1 1/2 pints
  • garlic, minced
    4 clove
  • unrefined sea salt
    1/8 tsp
  • freshly ground black pepper
    1/4 tsp
  • fresh basil leaves (finely chopped)
  • finely chopped fresh flat-leaf parsley
    4 tbsp


  1. Preheat oven to 425°F.

  2. Line a 15 × 10 × 1/2-inch baking pan with aluminum foil. Brush the cut surface of squash with 1 tablespoon. oil; place squash flesh side down on the foil-lined pan. Roast on bottom rack 40 minutes, or until you can easily pierce the squash shell. Remove from oven and cool (do not turn off oven). When cool enough to handle, use a fork to scrape strands of spaghetti squash into a large bowl.

  3. Heat 1 tablespoon. oil in a large skillet over medium heat. Add shrimp and cook, uncovered, without turning, until the tails begin to turn coral, approximately 1–2 minutes. Turn shrimp and cook just until opaque, about 1 minute. Squeeze lemon juice over shrimp and set aside.

  4. Place tomatoes, garlic, and the remaining 2 tablespoons. oil in a 13 × 9-inch baking dish. Roast on top rack for 30 minutes, or until tender.

  5. Toss shrimp with roasted tomatoes and garlic. Season with salt and pepper, and stir in basil. Spoon over spaghetti squash. Sprinkle with parsley and serve.