Our spaghetti squash shrimp scampi is a healthy riff on the classic shrimp dish. Swapping the usual pasta for spaghetti squash “noodles” is a genius move, made all the better with our game-changing technique: Cut the spaghetti squash into rounds—rather than horizontal halves—before roasting. This results in longer strands and gorgeous caramelization. Spaghetti squash sliced the typical way can get soffy, but our method turns out dryer noodles. They’re ideal for soaking up the unapologetically garlicky white wine-and-butter sauce. Be sure to serve this dish with plenty of crusty bread to sop up the extra sauce.
Spaghetti Squash
Spaghetti squash is a type of winter squash. It’s an elongated round with hard yellow skin and weighs about 3 pounds. But unlike acorn or butternut or any other winter squash, its firm flesh transforms into strands when cooked, and these can be teased with a fork into long strands similar to noodles—a carb-free substitute for pasta that also happens to be low in calories.
The flavor of spaghetti squash is milder and more floral than, say, butternut.
How to Store Spaghetti Squash
Spaghetti squash can be stored for up to two months in a cool, dry location like a pantry. They should not be stored in the refrigerator unless they have been cut into as they will not last as long in the cold.
Roasting Spaghetti Squash
When you cook spaghetti squash, you want the strands to be as long as possible, and that’s where our clever technique comes in: simply by cutting the spaghetti squash into rounds and roasting them rather than halving it and roasting yields longer strands. It also helps them to cook better and thus avoids the issue of soggy spaghetti squash
