Spaghetti Squash Stir-Fry with Shrimp and Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A colorful stir-fry featuring tender shrimp and crisp bell peppers tossed with roasted spaghetti squash for a satisfying Whole30 dish. This whole30-inspired seafood (whole30, gluten free) ready in about 60 minutes pairs (about 3 lbs) medium spaghetti squash, shrimp, peeled and deveined, large red bell pepper, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Whole30 cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Cut 1 medium spaghetti squash in half lengthwise and scoop out seeds. Drizzle each half with 1 tbsp olive oil and season with 1/2 tsp sea salt. Place cut side down on a baking sheet and roast for 40 minutes until tender.
  2. Step 2: When cool enough to handle, use a fork to scrape the flesh into strands and set aside.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add 4 minced garlic cloves and 1 tbsp grated ginger, sautéing for 30 seconds until fragrant.
  4. Step 4: Add 1 lb peeled and deveined shrimp to the skillet, cooking for 3-4 minutes until pink and opaque. Remove shrimp and set aside.
  5. Step 5: In the same skillet, add 1 large thinly sliced red bell pepper and 1 large thinly sliced yellow bell pepper. Stir-fry for 5 minutes until just tender.
  6. Step 6: Return shrimp to the skillet along with the spaghetti squash strands. Pour in 3 tbsp coconut aminos, and season with 1/2 tsp black pepper and 1/4 tsp red chili flakes if using. Toss everything together and cook for another 2 minutes to heat through.
  7. Step 7: Remove from heat and garnish with 3 sliced green onions before serving.

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Frequently asked questions

How long does Spaghetti Squash Stir-Fry with Shrimp and Bell Peppers take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spaghetti Squash Stir-Fry with Shrimp and Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp, peeled and deveined from drying out.

Can I substitute ingredients in Spaghetti Squash Stir-Fry with Shrimp and Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spaghetti Squash Stir-Fry with Shrimp and Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spaghetti Squash Stir-Fry with Shrimp and Bell Peppers whole30?

Yes — this recipe is tagged whole30, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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