Spaghetti squash and shrimp cook together in the slow cooker for this healthy & delicious low-carb alternative to shrimp scampi!
I know when most people think of slow cooking, shrimp and healthy usually aren’t the first 2 things that come to mind. I’m trying to change that. This is my healthy spin on shrimp scampi that only uses 5-6 ingredients. It’s made in the slow cooker of course. To cook this, I’m using my new Weston slow cooker; it’s the same large one that I used for my Cajun Low Country Boil. You’ll need a large, 6-7 quart slow cooker for this. For your own 7-quart, programmable Weston slow cooker, here is a coupon code for $10 off Slow Cookers on Weston Supply: SLOWCOOKERQUEEN16 (expires 3/31/16)
When cooking this recipe, the majority of the time the slow cooker is making the scampi sauce while cooking the spaghetti squash simultaneously. The shrimp is only added during the last 20 minutes. This is kind of similar to my Spaghetti Squash & Chicken recipe in the sense that the spaghetti squash cooks in the slow cooker in some sort of sauce or liquid (along with a protein). For the chicken recipe it was spaghetti sauce. Here it’s broth. I tried to make this as healthy as possible. Obviously spaghetti squash replaces the pasta. Butter is a key ingredient in scampi. I replaced it with ghee. The ghee is necessary for the ‘scampi’ flavor. I use OMGhee. Several people recommended it to me so I bought some and fell in LOVE. You can different brands of ghee on Amazon that will deliver to your doorstep. If you don’t have ghee, I suggest you check it out. This recipe calls for you to use your favorite lemon-garlic seasoning. I used Flavor God’s lemon & garlic seasoning.
Please, please, please remember to use oven mitts when you remove the squash from the slow cooker. It will be very hot. The inside should scoop out very easily with a fork.
- 2-3 lb spaghetti squash, cut in half crosswise
- ½-3/4 lb shrimp
- 32 ounces, low-sodium broth (vegetable or chicken)
- 1 small onion, chopped
- 2½ tsp lemon-garlic seasoning
- 1 tbsp ghee
- Add broth to slow cooker.
- Add lemon garlic seasoning, onion, and ghee. Stir to mix well.
- Cut spagetti squash in half, crosswise. Scoop out the seeds and add to the slow cooker, hole side down.
- Cook HIGH 2 hours or until spaghetti squash is soft. The squash will be very hot so please use an oven mitt when handling it.
- Add shrimp and cook an additional 15-20 minutes on HIGH.
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