Garlic Shrimp W/ Cilantro Spaghetti Squash


  • 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded

  • 2 tbsp extra-virgin olive oil + 1 tablespoons for spaghetti squash 

  • 1 tbsp minced garlic

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1/2 tsp salt, divided

  • 1/4 tsp cayenne pepper

  • 1/3 cup dry white wine, such as pinot grigio

  • 1 pound peeled and deveined raw shrimp (16-20 per pound), tails left on if desired

  • 1 tbsp lemon juice

  • 1/4 cup chopped fresh cilantro

  • 1/4 tsp ground pepper

  • Lemon wedges for serving


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.)

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.

Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, olive oil, 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.