1 large spaghetti squash
1 pound large shrimp, peeled and deveined
5 cloves garlic (minced)
4 tablespoons avocado oil
2 Lemons
2 tablespoons fresh parsley, roughly chopped (or 2 Tsp dried)
Sea salt


Preheat the oven to 375ºF. Cut the squash long lengthwise, scoop out the strands and seeds and discard. Place cut side down in a baking dish or a cookie sheet with sides. Add 1/4 cup water and roast until tender when pierced with a knife, about 60 minutes. Let cool.

20 minutes into cooking the squash – toss the shrimp with 1 tablespoon oil and 1 clove of garlic, juice from 1 lemon and season with salt.  Allow to sit in these juices until you are ready to put on the rimmed baking sheet. At the end of cooking the squash, roast the shrimp until cooked through, about 10 minutes.

With a fork, scrape the flesh of the squash into a large bowl. Long strokes will result in long strands of spaghetti.  In a saucepan or skillet heat 3 tablespoons of oil and the remaining garlic for about 1 minute, add the shrimp and any cooking juices, lemon juice from 1 lemon squeezed and continue to sauté for one minute.  Combine the shrimp garlic mixture and squash noodles- toss to combine- season with salt, top with parsley, and serve with lemon wedges.