Preheat the oven to 425 degrees.

Line a baking sheet with aluminum foil.  Set aside.

Carefully cut the squash lengthwise and remove the seeds.

Brush the insides of both halves with 1 teaspoon of olive oil.

Season with salt and pepper and place flesh side down on the baking sheet.

Bake in the preheated oven for 45 minutes – 50 minutes, or until you can pierce the skin with a knife.

Remove from the oven and use a fork to scrape out the flesh and separate it into strands like spaghetti.

Place the strands into a large bowl and cover with foil and a tea towel to keep it warm.  Set aside.

Place a large non-stick skillet over medium heat to pre-heat.

Dry the shrimp with paper towels and season with salt and pepper.

Melt 4 tablespoons of the butter in the skillet.

Add the shrimp and cook until it just turns opaque.  Turn and cook the other side.  This will happen quickly and shouldn’t take more than 2 minutes per side.

Spoon the shrimp into the bowl with the spaghetti squash.  Recover with the foil and tea towel to keep warm.

Return the skillet to the stovetop and melt another 2 tablespoons of the butter and 2 tablespoons olive oil together.  

Add the garlic and red pepper flakes.  Saute until fragrant.

Deglaze the pan by stirring in the lemon juice and wine.

Turn the heat to high and allow the liquid to boil and reduce to half – about 4-5 minutes.

Pour the sauce over the shrimp and spaghetti squash in the bowl.

Toss to combine.

Season with salt, pepper, and grated Parmesan.

Serve immediately.