2 lbs of shrimp, peeled and deveined,

2 tbsp of olive oil + 1 tsp

1/4 cup of white wine,

4 cloves of garlic minced

1 tbsp of lemon juice,

1 tsp of red pepper flakes

A pinch of sea salt and fresh ground black pepper,

1 spaghetti squash cut lengthwise

Preparation

Combine, olive oil, white wine, garlic, lemon juice,red pepper flakes, and salt and pepper in a bowl, reserve about 3/4 of the mixture and store in the refrigerator (we will use this later), place shrimp in a Ziploc bag and pour in remaining marinade mixture, let shrimp marinade for at least 1-3 hours

Preheat oven to 350, on a baking sheet which is greased with 1 tsp of olive oil and place cut side of spaghetti squash down, bake for about 45 minutes or until tender enough to be easily pierced with a fork, once done let completely cool (about 15 minutes)

While spaghetti squash is cooling, pour excess marinade liquid into a saute pan and let simmer, next drain shrimp from marinade, place is a grill basket over high heat, grill for about 3 minutes on each side or until shells are pink and shrimp is opaque, remove from heat and set aside

Using a spoon scoop seeds from spaghetti squash and discard, then scoop out the stringy pulp, place is a large bowl, toss the “spaghetti” with reserved garlicky wine sauce , top with shrimp and enjoy!