Tender spaghetti squash strands tossed in a silky garlic-coconut sauce with plump sautéed shrimp, finished with bright lime and cilantro for a creamy, dairy-free weeknight plate.
Silky Garlic-Coconut Shrimp over Roasted Spaghetti Squash
A creamy, dairy-free weeknight supper where tender spaghetti-squash strands carry a garlicky coconut sauce and quick-scorched shrimp brightened with lime and cilantro.
Roasting the squash until the strands pull free is the secret that makes this feel like an indulgent pasta night without dairy or fuss. The oven concentrates the squash’s natural sweetness and creates delicate, noodle-like ribbons that soak up sauce without going mushy—perfect for anyone craving a lighter, vegetable-forward supper.
The sauce is intentionally simple: coconut milk turned silky with a little arrowroot, plenty of garlic, and a hit of nutritional yeast for savory depth. While the squash roasts you can sauté shallot and garlic, whisk in broth and coconut, and let the arrowroot do its quick-thickening magic so the sauce clings to every strand. Plump shrimp get a fast, hot pan sear with red pepper flakes so they stay juicy and just opaque.
This is a genuinely easy weeknight workflow: squash goes in the oven, you make the sauce and cook the shrimp on the stovetop, then toss everything together and finish with lime and cilantro. If you like, roast the squash earlier in the day and reheat the strands—just add the sauce and shrimp at the last minute for the best texture.
Serve straight from the baking sheet halves for a pretty presentation, or pile the sauced strands into bowls and top with extra lime, cilantro, and a crack of black pepper. Swap in scallops or firm tofu if you want a different protein, or fold in blistered cherry tomatoes for another layer of flavor. It’s a cozy, dairy-free dinner that feels special but comes together on a busy weeknight.
Ingredients
How to Make Garlic Shrimp Spaghetti Squash
- Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out the seeds, brush the cut sides with 1/2 tbsp olive oil, season lightly with salt and place cut-side down on a rimmed baking sheet.
- Roast the squash until tender and easily pierced with a fork, 35–45 minutes depending on size; remove from oven and let rest while you finish the sauce and shrimp.
- Pat the shrimp dry and season with 1/4 tsp salt, 1/4 tsp black pepper and half the red pepper flakes; heat 1/2 tbsp olive oil in a large skillet over medium-high heat and cook the shrimp 1–2 minutes per side until opaque and just cooked through, then transfer to a plate.
- Lower the heat to medium, add the remaining 1 tbsp olive oil to the same skillet and sauté the finely chopped shallot 2–3 minutes until translucent; add minced garlic and cook 30 seconds until fragrant.
- Pour in the coconut milk and vegetable broth, bring to a gentle simmer, then stir in the nutritional yeast and lime juice; mix a slurry of arrowroot starch and 1 tbsp water and whisk it into the simmering sauce to thicken, simmering 2–3 minutes until slightly glossy.
- Use a fork to rake the roasted squash flesh into strands and either transfer the strands to the skillet with the sauce or mix everything together in a large bowl; toss to coat the strands evenly in the coconut-garlic sauce.
- Add the cooked shrimp back to the skillet or bowl and toss gently to combine, warming the shrimp through 1–2 minutes; taste and adjust seasoning with remaining salt and pepper or more lime if desired.
- Divide among plates and finish with chopped cilantro and a light sprinkle of remaining red pepper flakes; serve immediately while warm.
Recipe Card
Garlic Shrimp Spaghetti Squash
Tender spaghetti squash strands tossed in a silky garlic-coconut sauce with plump sautéed shrimp, finished with bright lime and cilantro for a creamy, dairy-free weeknight plate.
- Prep
- 15 min
- Cook
- 45 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, scoop out the seeds, brush the cut sides with 1/2 tbsp olive oil, season lightly with salt and place cut-side down on a rimmed baking sheet.
- Roast the squash until tender and easily pierced with a fork, 35–45 minutes depending on size; remove from oven and let rest while you finish the sauce and shrimp.
- Pat the shrimp dry and season with 1/4 tsp salt, 1/4 tsp black pepper and half the red pepper flakes; heat 1/2 tbsp olive oil in a large skillet over medium-high heat and cook the shrimp 1–2 minutes per side until opaque and just cooked through, then transfer to a plate.
- Lower the heat to medium, add the remaining 1 tbsp olive oil to the same skillet and sauté the finely chopped shallot 2–3 minutes until translucent; add minced garlic and cook 30 seconds until fragrant.
- Pour in the coconut milk and vegetable broth, bring to a gentle simmer, then stir in the nutritional yeast and lime juice; mix a slurry of arrowroot starch and 1 tbsp water and whisk it into the simmering sauce to thicken, simmering 2–3 minutes until slightly glossy.
- Use a fork to rake the roasted squash flesh into strands and either transfer the strands to the skillet with the sauce or mix everything together in a large bowl; toss to coat the strands evenly in the coconut-garlic sauce.
- Add the cooked shrimp back to the skillet or bowl and toss gently to combine, warming the shrimp through 1–2 minutes; taste and adjust seasoning with remaining salt and pepper or more lime if desired.
- Divide among plates and finish with chopped cilantro and a light sprinkle of remaining red pepper flakes; serve immediately while warm.
Nutrition
- Carbohydrates
- 19
- Saturated Fat
- 12
- Sodium
- 800
- Fiber
- 4
- Unsaturated Fat
- 9
- Protein
- 32
- Fat
- 21
- Cholesterol
- 170
- Trans Fat
- 0
- Calories
- 370
- Sugar
- 4