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1
Preheat the oven to 350 F. Line two baking dishes with nonstick aluminum foil or coat the foil with nonstick spray.
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2
Carefully cut the spaghetti squash in half lengthwise (this may take a little bit of patience since theyre pretty large).
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3
Scrape away all the seeds with a spoon and discard the seeds.
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4
Drizzle 1 tablespoon olive oil over the flesh of each half of squash, then sprinkle with 1/2 teaspoon kosher salt each.
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5
Place one squash half into each baking dish, flesh side down.
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6
Bake for 60-65 minutes, until cooked and tender.
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7
After the squash has been in the oven for about 45 minutes, start preparing the shrimp and vegetables.
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8
First, steam or blanch the asparagus for 3 minutes and allow it to cool.
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9
Once its cool enough to touch, cut the asparagus spears into 1-inch pieces, then set aside.
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10
In a large, heavy-bottomed skilled or shallow pot, melt the butter with 1 tablespoon olive oil over medium heat.
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11
Add the minced garlic, turn the heat to medium-low, and cook for 1 minute, until the garlic is fragrant but not browned.
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12
Add the shrimp, cherry tomatoes and asparagus to the pot, seasoning with freshly ground black pepper, red pepper flakes and 1 teaspoon kosher salt.
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13
Turn the heat to medium-high and cook for 4 minutes, stirring often.
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14
Add the heavy cream and cook for an additional 2 minutes, until thickened.
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15
Then put it on warm until you are ready to serve.
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16
Once the spaghetti squash is out of the oven and cooled, use a fork or large spoon to scrape out the noodle-like flesh and place it into a large bowl for serving.
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17
To serve, first place a pile of spaghetti squash pasta on a plate.
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18
Spoon a portion of the shrimp and vegetable mixture over the spaghetti squash, making sure to add plenty of the sauce.
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19
Serve immediately.
