Creole Shrimp Spaghetti Squash Boats

If you love the idea of balancing indulgence with lighter, seasonal ingredients, these Spaghetti Squash Boats are calling your name. They offer all the comfort of a traditional pasta dish with a freshness that feels modern and refined. Best of all, by bringing the squash boats directly to the table, you invite everyone to dig in and enjoy the final assembly of the meal together.

As you pull the tender, spaghetti-like strands from the roasted squash, they soak up every drop of the spiced, lemony butter sauce, creating a bite that is rich, savory, and remarkably bright. It is a meal designed for maximum visual impact with minimal last-minute effort.

The Art of the Texture

The success of this dish lies in the contrast between the delicate strands of the squash and the snap of the jumbo shrimp. Roasting the squash flesh-side down is a key step — it allows the natural sugars to caramelize against the pan while the interior stays fork-tender. This creates sturdy, golden "boats" that hold their shape beautifully throughout the meal.

While the squash roasts, you build the Creole base — a bold sauce infused with chili, Worcestershire, lemon, and garlic. By tossing the shrimp in Cajun spices and chilling them before they hit the pan, you lock in the seasoning, resulting in perfectly pink, beautifully flavored shrimp that balance the mild sweetness of the squash. It is coastal cooking at its finest.

Jorj Morgan

Creole Shrimp Roasted Spaghetti Squash Boats

These Creole Shrimp Roasted Spaghetti Squash Boats offer a remarkable fusion of succulent jumbo shrimp, vibrant Creole spices, and tender, roasted spaghetti squash. Each 'boat' is a comforting, flavorful escape, brimming with a rich, buttery sauce that promises to linger delightfully on the palate.

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Prep Time 10 minutes mins

Cook Time 39 minutes mins

Total Time 50 minutes mins

Servings: 4 people

Course: Main Course

Ingredients Method

Ingredients

  

For the Squash

• 1 whole spaghetti squash
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper

Creole Shrimp - Protein & Fat

• 1 lb jumbo shrimp 21 to 25 count, peeled and deveined
• 2 tablespoons Creole seasoning
• 4 tablespoons butter 1/2 stick
• 1/2 cup olive oil

Creole Shrimp - Sauces & Seasonings

• 1/2 cup chili sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup fresh lemon juice about 2 large lemons
• 2 tablespoons garlic minced (about 4 cloves)
• 1 tablespoon fresh parsley chopped
• 1/2 teaspoon dried oregano

Method

 

Roasting the Squash

1. Preheat the oven to 375°F.
2. Pierce the squash with a fork and microwave on high for 2–3 minutes to soften.
3. Cut the squash in half lengthwise, removing the seeds and pulp.
4. Place the halves onto a baking sheet, skin-side down. Drizzle the flesh with olive oil and season with salt and pepper.
5. Flip the squash over and roast flesh-side down for 30–40 minutes or until soft.

Preparing the Creole Shrimp

1. oss the shrimp with Cajun seasoning and refrigerate for 20–30 minutes.
2. In a pot over medium-low heat, combine the butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, garlic, parsley, and oregano.
3. Simmer on low for 10 minutes to allow the flavors to meld.
4. Add the chilled shrimp to the sauce. Increase heat to medium and cook until the shrimp are pink and opaque, about 5 minutes.

Assembly

1. Flip the roasted squash halves over (flesh-side up).
2. Use a fork to pull the spaghetti-like strands from the squash.
3. Divide the shrimp into the squash "boats" and pour the remaining Creole sauce over the top.
4. Garnish with additional fresh parsley and serve immediately.