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Spaghetti Squash with Shrimp

A dinner for four under $10 shopping at Aldi's, shrimp, tomatoes and spaghetti squash
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 1 bag frozen shrimp
  • 2 tablespoons olive oil
  • 1 spaghetti squash
  • 2 cloves garlic
  • 1 small onion diced
  • 1 carrot diced
  • 1 celery stick diced
  • 1 large can diced tomatoes
  • salt
  • pepper
  • 1 tablespoon chopped parsley or basil
  • 1/2 teaspoon red pepper flakes


  • Preheat oven to 400 degrees.
  • Cut cross wise, using a sawing motion.
  • Put into a dutch oven or baking dish with 2-3 inches of water.
  • Roast/Steam for 30-40 minutes.
  • Prepare sauce and shrimp.
  • Defrost shrimp by placing entire bag into a bowl of cold water. This takes about 10 minutes.
  • While spaghetti squash is roasting, make sauce.
  • Saute in a tablespoon of olive oil onion, carrots, celery on low until softened, not browned.
  • Season with salt and pepper.
  • Add can of tomatoes including the juice.
  • Cook on low until it is no longer watery.
  • Peel shrimp and saute in separate pan just until cooked on each side. Shrimp will turn pink and this takes a minute or two.
  • Put shrimp into the sauce and continue cooking on low, while preparing the squash.
  • Once the squash is cool enough to handle, scoop out center seeds of squash.
  • Scoop out squash into spaghetti strands.
  • Toss spaghetti squash with remaining olive oil, salt and pepper.
  • Serve shrimp and tomatoes over the spaghetti squash.
  • Garnish with herbs and red pepper flakes.


Note: Cutting a squash is a challenge. If you cut length wise, the strands are longer. However, you might want to pierce with a fork, and microwave for a few minutes prior to cutting to make the cutting easier.