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1
Bring a large pot of salted water to a boil.
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2
Add the spaghetti and cook according to package directions for al dente.
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3
While the pasta cooks, trim the top and bottom off of each squash.
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4
Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel.
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5
Stop peeling the squash when you only have the center core of seeds left.
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6
Discard the core and seeds.
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7
Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons.
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8
Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.
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9
Toss the shrimp with 1/2 teaspoon kosher salt and some pepper.
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10
Heat 1 tablespoon oil in a large skillet over medium-high heat.
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11
Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes.
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12
Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute.
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13
Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil.
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14
Cook, tossing, until warmed through and most of the liquid has been absorbed.
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15
Add the pasta water a bit at a time, if needed, if the noodles seem dry.
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16
Season with additional salt and pepper.
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17
Divide among 4 bowls and top with the chives.
