Garlicky shrimp are served on top of buttery, cilantro-flecked spaghetti squash in this quick dinner recipe inspired by shrimp scampi. The squash adds more nutritional value to this pasta-inspired dish.

Pair with a side of sauteed greens, such as kale, collards or spinach.

Garlic Shrimp with

Cilantro Spaghetti Squash

1 (2½- to 3-lb.) spaghetti squash, halved lengthwise and seeded

2 tbsp. extra-virgin olive oil

1 tbsp. minced garlic

1 tsp. ground coriander

1 tsp. ground cumin

½ tsp. salt, divided

¼ tsp. cayenne pepper

⅓ cup dry white wine, such as pinot grigio

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

1 tbsp. lemon juice

¼ cup chopped fresh cilantro

2 tbsp. unsalted butter, melted

¼ tsp. 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-degree 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, ¼ 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 ¼ teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.

Makes four servings.