Creamy Shrimp Scampi with Crockpot Spaghetti Squash

Crockpot Spaghetti Squash Shrimp Scampi is a healthy, one-pot meal that’s simple to prepare. This low-carb, paleo- and Whole30-friendly seafood dish lets the slow cooker do the work. Instructions for preparing the same dish in an Instant Pot are also included.

Ingredients For Spaghetti Squash Shrimp Scampi

The ingredient list is straightforward, similar to classic shrimp scampi, but adapted to use spaghetti squash and a slow cooker or Instant Pot.

• Spaghetti squash: Choose one that fits a 6-quart slow cooker or Instant Pot when cut crosswise—about 2 pounds is a good size.
• Shrimp: 1 pound, peeled and deveined (tail on or off, as you prefer).
• Onion: 1 small onion, diced.
• Lemon: Juice of 1 medium lemon.
• Ghee or butter: Use ghee for paleo/Whole30 compliance; butter works if you’re not following those diets.
• Garlic: About 3 cloves, minced, or to taste.
• Broth: 1 cup vegetable or low-sodium chicken broth.
• Coconut milk or whipping cream: Coconut milk keeps the dish paleo/Whole30 friendly; whipping cream gives a richer, non-compliant option.
• Seasonings: Dried parsley, salt, and pepper.

How To Make Spaghetti Squash Shrimp Scampi

Prepare the spaghetti squash:

Slice the squash crosswise and scoop out the seeds.

Slow Cooker

1. Add the broth, lemon juice, diced onion, minced garlic, parsley, salt, pepper, and melted ghee to the slow cooker. Stir to combine.
2. Place the squash halves in the slow cooker, cut side down.
3. Cook on HIGH for 2–3 hours or LOW for 4–6 hours, until the squash is tender.
4. Carefully remove the hot squash. Stir in the coconut milk or whipping cream, add the shrimp, and cook another 10 minutes, or until the shrimp turn pink and are cooked through.

Instant Pot

1. Select Sauté and add ghee to the Instant Pot. When hot, cook the diced onion 2–5 minutes until softened, then add the garlic and cook 1 more minute.
2. Turn off Sauté, pour in the broth and scrape the pot bottom to deglaze. Stir in lemon juice, parsley, salt, and pepper. Place the squash halves cut side down in the pot.
3. Close the lid, seal the valve, and cook on High Pressure for 25–30 minutes, or until the squash is tender.
4. Quick release the pressure when time is up. If the squash still feels firm, close and cook for 2 more minutes under pressure.
5. Carefully remove the hot squash and set aside. Switch to Sauté, stir in coconut milk or whipping cream, then add the shrimp and cook 5–10 minutes until pink and cooked through.

To serve: Use a fork to scrape the flesh of the squash into long, spaghetti-like strands. Plate the squash and spoon the shrimp and sauce over the top.

FAQs & Tips

What Is Spaghetti Squash?

Spaghetti squash is a variety of squash whose cooked flesh pulls apart into long, spaghetti-like strands. It has seeds similar to pumpkin, and it’s commonly used as a lower-carb substitute for pasta. Spaghetti squash can be cooked many ways, including in a slow cooker or pressure cooker, either plain or as part of a recipe like this scampi-style dish.

What Is Shrimp Scampi?

Shrimp scampi is an Italian-American preparation where shrimp are cooked with butter (or ghee), garlic, onion, and lemon, often finished with parsley. This version adapts the classic by using a slow cooker or Instant Pot and serving over spaghetti squash instead of pasta.

Is this healthy?

The dish can be tailored to your dietary goals. Use ghee and coconut milk to keep it paleo and Whole30 compatible. For a richer, lower-carb option that isn’t paleo, use butter and whipping cream. The version shown uses coconut milk and ghee for a lighter approach.

How do you store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

What size slow cooker should you use?

A 6-quart slow cooker or a standard Instant Pot works well for this recipe.

Spaghetti Squash Recipes

• Chicken

• Meatballs

• Meat Sauce

• Pizza