For the spaghetti squash – 1 medium spaghetti squash – 1 tbsp. olive oil – ½ tsp. sea salt – ¼ tsp. pepper For the sauce – 2 tbsp. butter – 12 oz. shrimp, peeled and deveined – ¼ tsp. sea salt or to taste – ¼ tsp. pepper or to taste – 3 garlic cloves, minced – ½ cup veggie broth – ½ cup heavy cream – ½ cup grated Parmesan – 1 tbsp. chopped parsley, to garnish
1. Cut the squash in half lengthwise with a serrated knife and remove the seeds with a spoon. Cut the squash in half lengthwise with a sharp knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with salt and pepper. Put the halves flesh-side down on a baking sheet and bake at 400F until the edges just turn brown, about 45 minutes.
2. Once baked, let it cool down a bit, and separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl.
4. Reduce the heat to medium. To the same skillet, add the minced garlic and cook for 1 minute.
3. Heat a large nonstick skillet over medium-high heat. Add the butter, shrimp, salt, and pepper, and cook for about 2-3 minutes, or until the shrimp reaches the desired doneness. Remove the shrimp from the skillet and set it aside.
5. Then add the veggie broth and cream, and bring it to a gentle simmer. Let it simmer for 2-3 minutes before stirring in the Parmesan cheese.
7. Lastly, add the reserved shrimp on top. Sprinkle with some parsley and serve.
6. Add the spaghetti squash and cover it nicely with the sauce. Let it heat fully.