Prep the oven and squash: Preheat your oven to 400°F (205°C). Carefully slice the spaghetti squash in half lengthwise. Scoop out seeds and strings. Brush the cut sides with 1 tablespoon olive oil and season with salt and pepper.

Roast until tender: Place squash halves cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, depending on size, until a fork slides in easily but the strands still have a slight bite.

Mix the spices: In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper. Taste a pinch and adjust cayenne if needed.

Season the shrimp: Pat the shrimp dry with paper towels. Toss with the spice mix and 1 teaspoon olive oil until evenly coated. Dry shrimp sear better and form a better crust.

Shred the squash: When the squash is done, let it cool for 5 minutes. Use a fork to gently pull the flesh into long strands. Transfer to a large bowl and set aside.

Heat the skillet: Warm a large cast-iron or heavy skillet over medium-high heat. Add 2 teaspoons olive oil. When the oil shimmers, it’s ready.

Blacken the shrimp: Add shrimp in a single layer without crowding. Cook 1.5–2 minutes per side until opaque with a deep, slightly charred crust. Work in batches if needed to avoid steaming.

Garlic and finish: Reduce heat to medium-low. Add butter (if using) and minced garlic to the skillet for 30 seconds until fragrant. Return any cooked shrimp to the pan and toss. Squeeze in lemon juice.

Combine: Add the squash strands to the skillet or toss everything in the bowl. Season with a pinch of salt, more pepper, and a drizzle of olive oil if it looks dry. Fold in parsley.

Serve: Plate the squash and shrimp. Finish with extra lemon, optional Parmesan, cherry tomatoes, or a sprinkle of red pepper flakes for heat.