1 med -spaghetti squash (about 3 lbs) halved lengthwise, seeds discarded
1 lb -large shrimp, peeled and deveined
1 tbsp plus
1 tsp -extra virgin olive oil
1 tbsp -fresh lemon juice
2 tbsp -fresh parsley, roughly chopped
Coarse salt and ground pepper


Preheat oven to 375°. Season squash with salt and
pepper, place cut side down in a 9×13 baking dish.
Add ¾ cup water and roast until tender, about 45
min. Let cool. Meanwhile, on a rimmed baking sheet,
toss shrimp with 1 tsp oil, season with salt and
pepper. Roast until cooked through, 8-10 min. With
a fork, scrape flesh of squash into a large bowl. Add
shrimp and any cooking juices, lemon juice, and 1
tbsp oil; toss to combine. Season with salt and
pepper, top with parsley, and serve.