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1
Heat the oven to 400 F.
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2
Cut squash in half lengthwise and clean out seeds and membrane.
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3
Drizzle the cut side of each half with half of the olive oil and season with salt and pepper.
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4
Place the halves cut side up on a rimmed baking sheet and bake 40 minutes or until tender.
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5
Remove pan from oven and allow squash to cool.
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6
Then remove strands of flesh from the peel using a fork and keep warm.
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7
While squash bakes, heat up the remaining oil in a medium size saucepan.
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8
Add onion and saute until it starts to turn translucent.
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9
Add garlic and continue to cook 1-2 more minutes.
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10
Add tomatoes, Italian seasoning, thyme, salt and pepper, and a pinch of red pepper flakes.
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11
Simmer for 10-15 minutes.
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12
Then add fresh basil and parsley and continue to simmer for 5 minutes.
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13
Taste and adjust seasoning if desired.
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14
Keep warm.
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15
Serve tomato sauce over the squash spaghetti topped with fresh grated Parmesan cheese and more fresh parsley.
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16
For the shrimp (which is optional): I just used some thawed, peeled and de-veined large shrimp, which I sprinkled with Old Bay seasoning and a pinch of salt and pepper.
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17
Put it in a bowl and let it marinate in the fridge for a few minutes.
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18
Heat the butter and oil in a small skillet over medium-high heat.
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19
Add shrimp and cook 1-2 minutes on the first side, turn them over, add the garlic and cook another couple of minutes.
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20
Then remove from heat and sprinkle with parsley.
