Recipes and Cooking Paleo Spaghetti Squash Shrimp Scampi Bowls You can easily turn this classic pasta dish Paleo by using spaghetti squash in place of normal noodles. This easy noodle bowl recipe tastes deliciously fresh thanks to lemon juice and parsley garnishes. By Jocelyn Delk Adams Jocelyn Delk Adams Website Jocelyn Delk Adams is a professional baker and the founder of grandbaby-cakes.com, which launched in 2012. Before her blog and the brand became her full-time job, she owned a freelance production company specializing in event management and was the manager of external affairs for Chicago Urban League.Jocelyn's blog features her family's, particularly her grandmother's, recipes with a modern twist. In 2015, she came out with her cookbook Grandbaby Cakes, which People magazine, Vanity Fair, Yahoo!, and Epicurious named a top fall cookbook. It also won the Gourmand World Award 2016 for Best Blogger Cookbook USA and was nominated for an NAACP Image Award 2016 for Outstanding Literary Instructional Work. In addition to her writing, Jocelyn is a TODAY Show Tastemaker and cast member of "Unique Sweets" on the Cooking Channel. She's also appeared on The Rachael Ray Show, Food Network's The Kitchen, ABC World News Now, and more.Jocelyn is the founder of A Charitable Confection, an anti-violence dessert fundraiser featuring the top bakeries in Chicago. She holds a bachelor's of arts degree in mass media communications from Clark Atlanta University. Learn about BHG's Editorial Process Published on March 12, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Roast Time: 40 mins Total Time: 1 hrs Servings: 4 Jump to Nutrition Facts Ingredients 1 fresh spaghetti squash (about 2 1/2 lb.) ½ teaspoon sea salt ½ teaspoon cracked black pepper 3 tablespoon olive oil 1 ½ pound fresh or frozen uncooked large shrimp in shells 3 tablespoon lemon juice 3 cloves garlic, minced 2 tablespoon chopped fresh Italian parsley Lemon wedges/halves Crushed red pepper Lemon-pepper seasoning Directions Preheat oven to 400°F. Line a baking sheet with foil. Cut the squash in half, scoop out the seeds, and season with 1/4 tsp. each of the salt and black pepper. Drizzle all sides with 1 Tbsp. of the olive oil. Place squash, cut sides down, on prepared baking sheet. Roast 40 to 50 minutes or until tender. If using wooden skewers, soak in water 30 minutes. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Thread 3 shrimp on eight 6-inch skewers. Drizzle with lemon juice and 1 Tbsp. olive oil. Sprinkle with garlic and the remaining 1/4 teaspoon each salt and black pepper. Grill shrimp skewers, covered, over medium heat 5 to 8 minutes or until shrimp are opaque, turning once. Remove shrimp from skewers. To serve, scrape out the squash and divide among bowls. Top with shrimp. Sprinkle with parsley. Squeeze lemon wedges over shrimp. Drizzle with remaining 1 Tbsp. olive oil and add a pinch of crushed red pepper and lemon-pepper seasoning to taste. Stovetop Directions Heat a lightly greased large skillet or grill pan over medium-high. Add shrimp to pan and cook 6 to 10 minutes or until shrimp are opaque, turning once. Rate it Print Nutrition Facts (per serving) 225 Calories 12g Fat 13g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 225 % Daily Value * Total Fat 12g 15% Saturated Fat 1g 5% Cholesterol 179mg 60% Sodium 532mg 23% Total Carbohydrate 13g 5% Total Sugars 1g Protein 21g Vitamin C 32.9mg 165% Calcium 74mg 6% Iron 3.8mg 21% Potassium 221mg 5% Folate, total 15.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.