Spaghetti Squash Scampi Boats
Spaghetti Squash Scampi Boats
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- 15 min
![Preparation Time]()
Prep time - 55 min
![Cooking Time]()
Cooking time - Portions 4
![Servings]()
Servings
Ingredients
- 1 small or medium spaghetti squash, about 2 pounds
-
1/4 cup + 2 tablespoons I Can’t Believe It’s Not Butter!® Original Spread, melted and divided
![ICBINB Original]()
- salt and black pepper, to taste
- 4 garlic cloves. minced
- 1 pound large or jumbo shrimp, peeled and deveined
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped parsley leaf
- red pepper flakes, for topping
- grated Violife Just Like Parmesan Wedge, for topping
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
- Rinse and cut the spaghetti squash in half from root end to bud end. Use a spoon to remove and discard seeds.
- Brush 2 tablespoons I Can’t Believe It’s Not Butter!® Original Spread on the cut side of the squash. Sprinkle salt and black pepper on top. Arrange the squash, flesh side down, on a baking sheet lined with parchment paper. Stab squash skin several times with a fork. Roast squash until the edges start to brown and the flesh can easily be scraped into strands, about 45 minutes.
- When squash is cool enough to touch scrape and fluff the flesh into strands with a fork. Transfer strands to a bowl and reserve the empty squash shells.
- Pat dry shrimp and sprinkle with salt and black pepper to taste. Sauté garlic in 2 tablespoons I Can’t Believe It’s Not Butter!® Original Spread. Add shrimp to the pan and sauté until cooked through, flipping shrimp halfway through cooking.
- Increase the heat slightly and pour wine and lemon juice into pan. Cook over high heat until liquid is reduced by half. Stir in remaining 2 tablespoons I Can’t Believe It’s Not Butter!® Original Spread and chopped parsley.
- Add shrimp mixture to spaghetti squash and toss together. Spoon mixture into reserved squash shells. Sprinkle red pepper flakes and grated Violife Just Like Parmesan on top.
