4lbs spaghetti squashcut in half lengthwise, seeds removed
4tablespoonsextra virgin olive oildivided
2tablespoonsunsalted butteror 1 tablespoon ghee, if paleo
1/2cupdry white wine
1/8teaspoonred pepper flakes
2lbslarge shrimpshelled, peeled, deveined
Salt and pepper, to taste
Chopped parsley for garnish
Preheat the oven to 400 degrees F.
Drizzle with 2 tablespoons of olive oil on the spaghetti squash. Season with salt and pepper. Place cut side down in a roasting pan. Bake for 30-40 minutes, depending on the size. Let cool for 5-10 minutes.
While the spaghetti squash is cooling, make shrimp scampi. In a large skillet, melt butter with remaining tablespoon olive oil. Sauté garlic until fragrant, about 1 minute.
Add white wine, lemon juice and red pepper flakes. Simmer for 2 minutes then add shrimp and sauté for 3-4 minutes. Careful not to overcook the shrimp. Season with salt + pepper.
Once the spaghetti squash has cooled, scrape around the edges of the squash using a fork to shred your "spaghetti". Serve shrimp over spaghetti squash. Garnish with parsley. Enjoy!