Six ingredients and 30 minutes makes for the perfect lighter weeknight meal
Preheat the oven to 400 degrees Fahrenheit.
Cut the spaghetti squash in half length wise. Scoop out the inside seeds.
Add 1 tsp of olive oil to each half.
Place each half face down in a glass baking dish.
Roast for 20-30 minutes, or until the skin becomes tender.
In a small pan, add the remaining 2 tsp of olive oil, minced garlic, and shrimp. Cook for about 5 minutes before flipping the shrimp.
One you flip the shrimp add the parsley cook for another 5-7 minutes.
When the spaghetti squash is cooked. Use a fork to shred the squash into noodles.
Add the spaghetti squash, parsley, garlic, and shrimp to a bowl. Mix in and top with Parmesan.