1 spaghetti squash

Extra virgin olive oil, for drizzling

Salt and pepper

1 tsp dried oregano

1 tsp dried basil

8 oz. shrimp, peeled and deveined

3 tbsp butter

1 tbsp extra virgin olive oil

2 cloves garlic, minced

Pinch of red pepper flakes

Salt and pepper, to taste

1 tbsp fresh parsley, chopped

Juice of 1 lemon

Zest of half a lemon

Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with seasonings. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let it cool until you can handle it safely. Then scrape the insides with a fork to shred the squash into strands. After removing spaghetti squash from the oven, melt the butter and olive oil in a skillet over medium heat. Add in the garlic and sauté for 2-3 minutes. Then add in the shrimp, salt, pepper, and a pinch of red pepper flakes. Cook for 5 minutes, until the shrimp is cooked through. Remove from heat and add in desired amount of cooked spaghetti squash. Toss with lemon juice and zest. Top with parsley to serve.