1

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

2

Slice the spaghetti squash in half lengthwise and scoop out any seeds. Drizzle the inside of each half with olive oil and season with salt and pepper. Place the squash cut side down on the prepared baking sheet. Using a fork, poke holes into the skin. Bake for 30-40 minutes, until tender but still firm and lightly browned on the outside.

3

Remove from the oven and flip the squash halves so that they are cut side up and allow to cool. Once the squash has slightly cooled, use a fork to scrape and fluff the strands from the sides of the squash.

4

While the squash cools, make the shrimp: In a large skillet, melt the butter over medium heat. Add in the garlic and green onions, sautéing until tender and slightly translucent. Add the shrimp, cooking until bright pink and cooked through.

5

Mix in the chopped fresh herbs, the lemon juice and season with salt and pepper. Sauté mixing often until the herbs are wilted but still bright green.

6

Serve the shrimp over spaghetti squash. You can sprinkle with red pepper chili flakes for a kick of heat if you can tolerate them.