Preheat and prep the squash. Heat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper.

Roast until tender. Place squash cut side down on a lined baking sheet. Roast 35–45 minutes, until the skin gives when pressed and strands easily pull away with a fork. Set aside to cool slightly.

Pat shrimp dry. While the squash roasts, pat the shrimp very dry with paper towels. Season with salt and pepper. Dry shrimp sear better and stay juicy.

Sauté the aromatics. In a large skillet, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add garlic and crushed red pepper flakes. Cook 30–60 seconds, stirring, until fragrant but not browned.

Deglaze and reduce. Pour in the white wine (or broth). Simmer 1–2 minutes to reduce slightly. Stir in lemon zest and half the lemon juice.

Cook the shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side, just until pink and opaque. Don’t overcook. Transfer shrimp to a plate, keeping the pan sauce in the skillet.

Finish the sauce. Swirl in another 1–2 tablespoons butter to emulsify and thicken slightly. Taste and adjust salt, pepper, and lemon.

Shred the squash. Use a fork to gently rake the spaghetti squash into strands. If it seems wet, pat with paper towels or briefly sauté it dry in a separate skillet.

Toss it all together. Add squash strands to the skillet with the sauce. Toss over low heat until warmed through and coated. Fold in the shrimp and parsley.

Finish and serve. Squeeze the remaining lemon juice to taste. Top with a sprinkle of Parmesan if you like. Serve hot with extra parsley and black pepper.