Spaghetti Squash with Garlic Shrimp & Cilantro

Spaghetti Squash with Garlic Shrimp & Cilantro

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  • 2 (3 lbs.) spaghetti squash, halved lengthwise and seeded
  • 4 T extra virgin olive oil
  • 2 T minced garlic
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp salt, divided
  • ½ tsp cayenne pepper
  • 2/3 C dry white wine
  • 2 lbs. peeled and deveined raw shrimp (16-20 per lb.), tails left on if desired
  • 2 T lemon juice
  • ½ C fresh cilantro, chopped
  • 4 T butter, melted
  • ½ tsp ground pepper
  • lemon wedges for serving


  1. Place squash cut-side down in a microwave-safe dish. Add 2 tablespoons water; microwave, uncovered, on High until the flesh is tender (about 10 minutes). 
  2. Meanwhile, heat oil in a large skillet over medium-high heat, add garlic, coriander, cumin, ¼ tsp salt and cayenne pepper; cook, stirring, for 30 seconds. Add wine and bring to a simmer. 
  3. 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. 
  4. Use a fork to scrape the squash from shells into a medium bowl. Add cilantro, butter, pepper and the remaining ¼ tsp salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.
Spaghetti Squash with Garlic Shrimp & Cilantro
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