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Baked Shrimp Scampi with Spaghetti Squash

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Baked Shrimp Scampi with Spaghetti Squash, a delicious alternative to the version of this dish using pasta or spaghetti. 

Time for a switch from all the sweets I have made this month to one of my favorite easy and healthy recipes, Shrimp Scampi, made “skinnier” and with spaghetti squash instead of pasta. I would like to thank the AMAZING people over at my favorite butter and cheese company, Kerrygold USA, for sending me some butter and cheese to try out that I used in this recipe.
Skinny Baked Shrimp Scampi with Spaghetti Squash www.pineappleandcoconut.com

I love shrimp. It’s so quick to prepare and so versatile in many recipes, and my kids are FINALLY liking it!!  They definitely went through a no shrimp phase for a while. We have a rule you have to take at least one bite before judgement is passed upon a food to determine if its gross or not. Then we discuss how we don’t eat yucky food because if it was really that gross? Why would we eat it?

Skinny Baked Shrimp Scampi with Spaghetti Squash www.pineappleandcoconut.com

I know over time we become less picky eaters, but there are still some foods I just don’t like (brussel sprouts I am talking about you) that no matter how I prepare them ( bacon doesn’t help me eat brussel sprouts) that I just won’t eat. I don’t force my kids to eat things they just don’t like, but I do like them to try at least one bite of something new. And because of that, they have found out they really do like green eggs and ham..

Skinny Baked Shrimp Scampi with Spaghetti Squash www.pineappleandcoconut.com

I think with the wide variety of foods that we eat, and the fact that we have our kids help pick out fruits and veggies at the store and farmers markets, have helped them to have a ton of  atypical kids foods they like to eat. I have never been one to give them “kid” food. They eat what we eat and because of that it makes meal times so easy. No making 4 different meals for each person in the house.

My kids are pretty adventurous eaters like I am too. My kids love to eat clams and mussels, fish with pesto, artichokes, roasted green beans and carrots. They love miso soup and sashimi, steak and potatoes, roasted veggie soups, shrimp scampi and homemade mac and cheese with kalua pork,  and they always ask for fresh fruit for dessert. I know I am doing a good job when they ask for apples for dessert.

Skinny Baked Shrimp Scampi with Spaghetti Squash www.pineappleandcoconut.com

I love my version of baked shrimp scampi because it has SO much flavor with the marinade and it uses way less butter. I believe that butter is absolutely healthy for us, cheese too. But the quality is what makes it healthy, and our bodies NEED fat, healthy fats, and I believe that some high quality butter and dairy are healthy and they are staples in my family’s diet.

I go for grass-fed, non-gmo, organic butter and cheese, always. Kerrygold butter and cheeses are my family’s absolute favorites. My 5 year old would eat 2 lbs of Dubliner a day if I let her. She sees it and says ” THAT is my most favorite cheese EVER” and I can’t blame her, it’s really good.

I also love the Skellig, or sweet cheddar, because it was love at first bite. It’s got a sweet and savory flavor to it and I love using it in a variety of recipes like my shrimp scampi here and for mac and cheese.

Skinny Baked Shrimp Scampi with Spaghetti Squash www.pineappleandcoconut.com

Traditional shrimp scampi has a LOT of butter in it, which tastes amazing, but to lighten this up a but I decided to go with a marinade which really gives this dish a lot of flavor and just a couple tablespoons of butter.

Spaghetti squash is my go-to for noodle replacement. In fact, we eat veggie noodles so often that I honestly can’t tell you the last time I ate actual pasta. It’s just not really a food I go for, never really been a huge pasta fan but I am all for the extra veggies, and making veggie noodles is kinda fun.

Skinny Baked Shrimp Scampi with Spaghetti Squash www.pineappleandcoconut.com

Yield: 6 servings

Skinny Baked Shrimp Scampi with Spaghetti Squash

Skinny Baked Shrimp Scampi with Spaghetti Squash

Lightened up Shrimp Scampi served over spaghetti squash instead of traditional pasta. Full of flavor, a great weeknight meal

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes


  • 1 Medium spaghetti squash
  • 1 1/2 lbs shrimp, peeled, deveined and tails still on

For the Marinade

  • 2 Tbsp Kerrygold unsalted butter, melted
  • Zest of one large lemon
  • 2 Tsbp fresh lemon juice
  • 4 cloves garlic, minced
  • 1/4 C shallot, diced
  • 1/2 c fresh Italian parsley, diced, divided
  • 1 tsp sea salt
  • 1/2 tsp fresh ground black pepper
  • 3/4 cup organic chicken broth
  • 1 Tbsp white wine vinegar
  • 1 cup Kerrygold cheese, divided ( 1/2 cup Skellig, 1/2 cup reduced fat Dubliner)


Make the Squash

  1. Preheat oven to 400 Deg F.
  2. Cut the squash in half lengthwise, scoop out seeds, place cut side down in a baking dish and fill halfway up the sides of the squash with water. Bake 30-40 min or until the tops of the squash indent when you press on them. Remove from the oven, immediately remove the squash from the pan and separate out the squash with a fork and place in a bowl. Mix in ¾ cup of the cheese. Spread the squash mixture in an even layer in a 9x13 baking pan and set aside.

Make the marinade:

  1. Place the shrimp in a large bowl.
  2. In a medium bowl whisk together the melted butter, lemon zest and juice, garlic, shallots, all but 2 Tbsp of the parsley, salt, pepper, chicken broth and vinegar. Pour the marinade over the shrimp and let sit for 20 min.


  1. Spread the shrimp mixture over the top of the squash, and pour any remaining marinade over the pan. Bake at 400 deg. for 20 min or until the shrimp start to turn pink. Sprinkle the remaining cheese over the top and bake for another 5-10 min. Checking after 5 min to make sure all the shrimp is baked. Remove from the oven and sprinkle the remaining parsley over the top. Serve immediately.


If you can't find the Kerrygold cheeses I used, you can replace with any reduced fat cheese of your liking.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Now you have a recipe for a  healthier “lightened up” baked shrimp scampi that is super quick to make and with veggie “noodles” AND its kid friendly – win win win win in my book.

Kerrygold USA sent me some butter and cheeses to make a recipe with them. I received no other compensation. I only work with brands I believe in and use and I am a huge fan of Kerrygold and that their products come from grassfed cows.

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  • Reply
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  • Reply
    July 30, 2016 at 6:45 pm

    Wondering why you would use shrimp with the tails still on? That would make it very difficult to eat, wouldn’t it?

    • Reply
      July 31, 2016 at 1:42 pm

      You can always remove them. I like keeping them on to add extra flavor to the dish and they look prettier in photos too. Easy to pick up with a fork and bite off the tail and leave on the side of your plate.

      • Reply
        August 1, 2016 at 8:02 pm

        Thank you! I made this for dinner tonight for my family of six and it was super yummy. I went ahead and used shrimp without the tails (my girls insist) and it turned out great. I added a little more butter, seasonings, and extra cheese…..we adore cheese! I was so excited to see this made with spaghetti squash, as I avoid most carbs, esp. pasta. Thank you SO much for the recipe! (I took a pic. but have no idea how to attach it.)

        • Reply
          August 3, 2016 at 10:50 am

          Oh yay!! I am so glad you loved. When I originally made the recipe it was for a lightened up recipes for the cheese brand (Kerrygold) and the many times I have made it since we have added more cheese too!!) if you want you can always post the photo to my facebook page https://www.facebook.com/PineappleAndCoconut/. I would love to see it!

    • Reply
      Michelle Loper
      March 26, 2017 at 8:45 pm

      I loved this! But that was my only issue. Was the tails on thing. Definitely made me not eat the whole thing in one setting, thats for sure! I will make this again, but next time without the tails. Definitely slowed the eating process down . . . . .

      • Reply
        March 28, 2017 at 4:37 pm

        You can leave the tails off. They tend to add a little more flavor, and make the dish look pretty ( if you are taking photos of it! lol) but leaving the tails off is just fine. Glad you liked it!

  • Reply
    August 17, 2016 at 7:48 am

    I’d like to know the nutritional info on this one. Its called Skinny Baked Shrimp but is it really? It looks delicious.

    • Reply
      August 22, 2016 at 2:22 pm

      I have never calculated the nutritional info for this recipe, nor for any of my recipes for that matter. Not many people tend to follow recipes exactly, many add in more butter, cheese etc. I called this “skinny” for the use of the spaghetti squash over traditional pasta, using way less butter and cheese than a traditional scampi over pasta. The spaghetti squash is much lower in calories, higher in fiber and other nutrients than a wheat based pasta. I also used a small amount of a lighter cheese as well. I am not a big fan of “skinny” for recipe titles and this recipe was originally for a recipe contest for a lightened up version of a heavier, calorie laden recipe. If you decide to calculate the nutritional info let me know. I will add it to the recipe notes

  • Reply
    Carol Whitney
    August 26, 2016 at 2:13 pm

    I loved the recipe but didn’t enjoy hearing a child called “a little shit.”

    • Reply
      September 27, 2016 at 2:16 pm

      Pull that stick out of your ass, Carol!

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  • Reply
    September 19, 2017 at 7:02 am

    Is there any other cheese that can be used? O can’t find those at my store

    • Reply
      November 9, 2017 at 6:18 pm

      Use whatever cheese you like

    • Reply
      November 19, 2017 at 10:16 am

      I live in New Brunswick Canada, we have SuperStore or Sobey’s and neither store had the Kerry Gold brand. Would love to hear any recommendations for another type of cheese to use?

      • Reply
        November 22, 2017 at 4:42 pm

        Really any cheese you like would work

      • Reply
        MJ Ostinato
        February 10, 2018 at 9:28 am

        I have made this recipe many times since my girlfriend gave it to me. I use whatever cheddar I have, sometimes the packaged shredded cheese, sometimes Dubliner, and I also like it with feta cheese. It’s all good!

        And I don’t leave the tails on because it just annoys me, but “to each his peach”, as my friend Bet says.

        • Reply
          February 10, 2018 at 3:37 pm

          Leaving the tails on is entirely up to you. The tails on make for a prettier photograph, but if you aren’t taking pics – tails off is just fine!

  • Reply
    November 26, 2018 at 1:15 pm

    Have you ever tried a little white wine instead of vinegar?

    • Reply
      November 27, 2018 at 9:35 am

      I haven’t but I am sure it would work just fine!

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