Clean Eating Shrimp And Asparagus Spaghetti Squash Spaghetti

A delicious low carb option for pasta night!

Course Main Course, Pasta
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Yield 4 servings
Calories 225 kcal
Author The Gracious Pantry


  • 1 medium spaghetti squash (cut in half, de-seeded and baked)
  • 1 lb. shrimp (I used pre-cooked, frozen shrimp. (Raw is fine if you know the extra steps to cooking them. I've never done it.)
  • 1 lb. asparagus (washed and chopped)
  • 5 medium garlic cloves (minced OR 1 tbsp. garlic powder)
  • 2 tbsp. olive oil
  • 1 medium lemon (juice and zest)
  • salt and pepper to taste
US Customary - Metric


  1. In a large skillet, saut√© the thawed shrimp, asparagus and garlic in the olive oil for about 3 minutes.

  2. When the asparagus is al dente and the shrimp is warmed through, toss in the lemon zest and squeeze half the lemon over the shrimp. Cook for another 1 to 2 minutes and remove from heat.

  3. Serve a portion of spaghetti squash with the shrimp and asparagus labeled over the top and squeeze the other half of the lemon over the top.

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition Facts
Clean Eating Shrimp And Asparagus Spaghetti Squash Spaghetti
Amount Per Serving (0.25 the recipe)
Calories 225 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 285mg95%
Sodium 895mg39%
Potassium 397mg11%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 4g4%
Protein 26g52%
Vitamin A 945IU19%
Vitamin C 12.9mg16%
Calcium 208mg21%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.