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1
Preheat the oven to 400 degrees F. Slice the spaghetti squash in half lengthwise and clean out the seeds and fibers.
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2
Fill a casserole or baking dish with 1/4 inch of water and place the spaghetti squash flesh-side down in the water and set a timer for 45 minutes.
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3
Once the squash is placed in the oven, begin work on the sauce.
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4
Heat a large sauce pan over medium heat and add the olive oil, garlic, and cayenne and cook for 1 minute.
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5
Next add the onions and cook for about 3 more minutes.
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6
Next add the crushed tomatoes and the red wine.
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7
Season the sauce with sea salt and bring it to a boil.
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8
Once boiling, add mushrooms and zucchini, stir until the sauce returns to a boil, then reduce the heat and simmer, covered, for 30 minutes.
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9
(If using frozen shrimp, now is a good time to add them to a bowl of cold water to thaw.)
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10
Remove the lid after the 30 minutes and cook uncovered for another 15 minutes.
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11
Around the time the sauce begins to cook uncovered, the 45-minute squash timer will be complete.
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12
Flip the spaghetti squash in the pan so that its flesh-side up and bake for another 15 minutes.
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13
After the sauce has simmered uncovered for 15 minutes, add the shrimp to the cooked sauce and bring the cook temperature back up to medium.
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14
Cook the sauce and shrimp together for 2-3 minutes, set aside and keep it warm.
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15
Remove the spaghetti squash from the oven at the completion of the final 15 minutes (total time for the squash is 1 hour).
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16
Using 2 forks, scrape the fruit gently lengthwise.
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17
It should form spaghetti-like shreds.
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18
Continue removing the squash in this fashion until you reach the skin.
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19
Place the squash in bowls and spoon out the desired amount of tomato sauce with shrimp over the squash and serve.
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20
If desired, garnish with freshly grated parmesan cheese.
