Cut squash in half, remove seeds, lightly salt and drizzle with oil. Roast it on a sheet pan, cut side down-400 degrees for 45 minutes. Shred with a fork, leaving in skin.

Cook 12 ounces of raw shrimp and 2 cloves of garlic in butter on medium heat for 4-5 minutes, until the shrimp is pink.

Turn heat down to low and stir in 1 cup of grated Parmesan cheese and 1/2 cup of heavy cream.

Stir for about 5 minutes then pour over top of spaghetti squash. Top with more Parmesan and crushed red pepper.

Broil in the oven for 2-4 minutes.