Lemon Herb Spaghetti Squash with Grilled Shrimp
Spaghetti squash and shrimp are both low-carb foods, making this dish a great option for those with diabetes or on a low-carb diet. The lemon herb sauce adds a bright and flavorful touch, while the grilled shrimp adds a protein-packed punch. This dish is easy to make and can be on the table in under 30 minutes.
Spaghetti squash is a type of winter squash that has a long, cylindrical shape and a yellow-orange flesh. It is a good source of fiber, vitamin C, and potassium. Spaghetti squash gets its name from the fact that, when cooked, its flesh can be scraped into strands that resemble spaghetti. This makes it a great low-carb substitute for pasta. Shrimp is a type of seafood that is low in calories and fat, and a good source of protein, selenium, and vitamin B12. Shrimp can be cooked in a variety of ways, including grilling, steaming, and sautéing. The lemon herb sauce in this dish is made with fresh lemon juice, lemon zest, olive oil, garlic, oregano, and basil. The lemon juice and zest add a bright and tangy flavor, while the olive oil, garlic, oregano, and basil add a savory and herbaceous flavor. The sauce is simple to make and can be used on a variety of dishes, including grilled chicken, fish, or vegetables. This dish is a great way to enjoy a healthy and flavorful meal that is also low in carbs. The spaghetti squash provides a filling and nutrient-rich base, while the grilled shrimp adds a protein-packed punch. The lemon herb sauce adds a bright and flavorful touch that ties everything together.
Lemon Herb Spaghetti Squash with Grilled Shrimp Lemon Herb Spaghetti Squash with Grilled Shrimp Lemon Herb Spaghetti Squash with Grilled Shrimp Lemon Herb Spaghetti Squash with Grilled Shrimp
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 medium spaghetti squash
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish
Instructions
  1. Preheat the grill to medium-high heat.
  2. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the inside with 1 tablespoon of olive oil and season with salt and pepper.
  3. Place the squash halves on the grill, cut side down, and cook for about 15-20 minutes or until tender. Use a fork to scrape the flesh into 'spaghetti'.
  4. In a bowl, combine the shrimp, remaining olive oil, lemon juice, lemon zest, garlic, oregano, basil, salt, and pepper. Toss to coat the shrimp evenly.
  5. Thread the shrimp onto skewers and grill for 2-3 minutes per side or until pink and opaque.
  6. Serve the grilled shrimp over the lemon herb spaghetti squash. Garnish with fresh parsley before serving.
  7. Enjoy your diabetes-friendly and flavorful meal!
Why It Works
  • The combination of spaghetti squash and shrimp is a great way to get a low-carb meal that is also packed with protein.
  • The lemon herb sauce is a simple and flavorful way to add brightness and acidity to the dish.
  • Grilling the shrimp gives them a slightly smoky flavor that pairs well with the lemon herb sauce.