Shrimp with Spaghetti Squash

Preheat oven to 400 F.
Cut the squash in half lengthwise in half and scoop out the seeds. Drizzle the inside of the squash halves with 1 tbsp of the olive oil, and season with salt and pepper. Place the squash cut side down, on a baking pan and cover with aluminum foil.
Cook for 30 – 45 minutes, or until the rind is slightly soft and gives with a little pressure. Let cool until able to handle.
With a fork, scrape the squash flesh into a bowl, creating the thin strands of “spaghetti.” Cover and keep warm. This can be done ahead and rewarmed when ready to use.
In a large skillet, on moderate heat, add 4 tbsp of the olive oil. Toss in the garlic and crushed red pepper flakes. Sauté for about 1 minute.
Toss in the diced tomatoes and sauté for 2 minutes, or until they soften.
Add the shrimp, and season with salt. Cook the shrimp for about 1 minute, then flip them.
Pour in the white wine, and cover with a lid. Simmer for 30 – 45 seconds. Then pour in the vegetable broth, toss in the butter and parsley and cover with the lid. Simmer for an additional 2 – 3 minutes, until the sauce reduces a little. Optional: to thicken the sauce a little, stir the grated cheese into the sauce. Taste the sauce and adjust the seasonings, adding in more salt if needed.
Stir in about 2 cups of the cooked squash into the skillet. Simmer until the squash is heated through.
Finally, drizzle 1 tbsp of the olive oil over the mixture. Stir to combine and top with black pepper to taste.
Serve warm.

Recipe adapted from 2SistersRecipes.com