Check out this great shrimp and spaghetti squash recipe from MarthaStewart.com.
1 medium spaghetti squash, halved lengthwise
Coarse salt and ground pepper
1 pound large shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 tablespoons fresh parsley, roughly chopped.
1. Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9×13 baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.
2. Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper to taste. Roast until cooked through (about 8-10 minutes)
3. Scoop out seeds from squash and discard. With a fork, scrape flesh into large bowl. Add shrimp and any cooking juices, lemon juice and 1 tablespoon oil. Toss to combine. Season with salt and pepper, top with parsley and serve with lemon wedges.