Cooking Instructions

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Place the spaghetti squash on a cutting board and slice 1-2 inch rings all the way across the spaghetti squash, keeping the rings as even as possible.
• Carefully place the squash rings on the baking pan with space between each. Melt 1 tablespoon of butter. Brush the tops of the squash with the melted butter.
• Roast in the oven until tender, about 30-40 minutes. Pull the squash strands apart with a fork and season with salt and pepper to taste.
• Heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the garlic and crushed red pepper and cook until fragrant, about 30 seconds.
• Add the shrimp and cook until opaque and pink, about 2 minutes per side. Remove the shrimp from the pan and set aside in a bowl.
• In the same skillet, add the spinach and stir until it wilts, about 1 minute.
• Stir in the vegetable broth and lemon juice and simmer until slightly reduced, 2 minutes.
• Return the shrimp and any juices from the bowl to the skillet along with the spaghetti squash strands and carefully toss to combine.
• Serve with lemon wedges, parsley and parmesan cheese, if desired.