Slow cooker spaghetti squash shrimp scampi is a one-pot recipe that’s healthy and easy to make. You can also make this low-carb, paleo, whole30 shrimp scampi alternative in the Instant Pot.
Add broth, lemon juice, onion, garlic, parsley, salt, pepper, and melted ghee to the slow cooker. Stir to mix well.
Add the prepared spaghetti squash the slow cooker, hole side down.
Cook HIGH 2-3 hours or LOW 4-6, or until the spaghetti squash is soft.
Carefully remove the spaghetti squash from the slow cooker.
Stir in the coconut milk or whipping cream. Add shrimp and cook an additional 10-20 minutes or until pink.
Add ingredients to the Instant Pot as listed in the directions.
Cook the spaghetti squash in the Instant Pot for 7 minutes on High Pressure. Quick release.
Carefully remove the spaghetti squash (it will be hot) from the Instant Pot and set aside.
Turn the pressure cooker to sauté. Stir in the coconut milk or whipping cream. Gently stir in the shrimp and cook an additional
5-10 minutes or until the shrimp are pink.
Using a fork, scrape the side of the spaghetti squash so you have long, spaghetti-like strands. Top with shrimp and sauce from the slow cooker or Instant Pot.