Preheat and prep the squash: Heat your oven to 400°F (200°C). Halve the spaghetti squash 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 cut side down on a parchment-lined baking sheet. Roast for 35–45 minutes, or until the flesh strands easily with a fork. Thicker squash may need a few extra minutes.

Fluff the “noodles”: Let the squash cool slightly. Use a fork to scrape the flesh into spaghetti-like strands. Taste and season with a pinch of salt if needed.

Pat the shrimp dry: While the squash roasts, pat shrimp very dry with paper towels. Season with salt, pepper, and a pinch of red pepper flakes if you like heat.

Make the lemon butter base: In a large skillet over medium heat, melt the butter with 1 tablespoon olive oil. Add the minced garlic and cook 30–45 seconds until fragrant, not browned.

Cook the shrimp: Add shrimp in a single layer. Sauté 1–2 minutes per side, just until pink and opaque. Do not overcook. Transfer shrimp to a plate, leaving the garlicky butter in the pan.

Build the sauce: Reduce heat to low. Add lemon zest and lemon juice to the skillet, stirring to combine. If you want it extra saucy, add a splash of water or chicken broth.

Toss in the squash: Add the spaghetti squash strands to the skillet. Toss well so every strand gets coated. Stir in Parmesan (if using) and parsley.

Finish and serve: Return shrimp to the pan and toss gently to warm through. Taste and adjust salt, pepper, and lemon. Serve with extra parsley and lemon wedges.