Garlicky shrimp are served on top of buttery, cilantro-flecked spaghetti squash in this quick dinner recipe inspired by shrimp scampi. Pair with a side of sauteed greens, such as kale, collards or spinach.

Garlic Shrimp with Cilantro Spaghetti Squash

Servings: 4

Serving Size: 2/3 cup shrimp & 3/4 cup squash

Active Time: 25 minutes

Total Time: 25 minutes

1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded

2 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon salt, divided

1/4 teaspoon cayenne pepper

1/3 cup dry white wine, such as pinot grigio

1 pound peeled and deveined raw shrimp (16 to 20 per pound), tails left on if desired

1 tablespoon lemon juice

1/4 cup chopped fresh cilantro

2 tablespoons unsalted butter, melted

1/4 teaspoon ground pepper

Lemon wedges for serving

Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 F oven until the squash is tender, 40 to 50 minutes.)

Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, 1/4 teaspoon salt and cayenne; cook, stirring, for 30 seconds. Add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice.

Use a fork to scrape the squash from the shells into a medium bowl. Add cilantro, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.

Recipe nutrition: Per serving: 266 calories; 14 g fat (5 g sat, 7 g mono); 198 mg cholesterol; 10 g carbohydrate; 0 g added sugars; 3 g total sugars; 24 g protein; 2 g fiber; 450 mg sodium; 473 mg potassium.

Nutrition bonus: Vitamin B12 (21 percent daily value)

1/2 Carbohydrate Serving(s)

Exchanges: 1/2 starch, 3 lean meat, 2 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)