I add 2-3 tbsp of butter when cooking the shrimp for a bit of added flavor.

1 spagetti squash(about 3 lbs.) halved lengthwise, seeds removed
1 tbsp plus 2 tsp EVOO
1 small red pepper chopped
1 clove garlic, finely chopped
1 1/2 large shrimp, peeled and deveined
1/4 cup low sodium vegetable broth
1 tbsp fresh lemon juice plus 1/4 tsp lemon zest
2 tsp chopped flat leaf parsley
salt and pepper to taste

1 spagetti squash(about 3 lbs.) halved lengthwise, seeds removed 1 tbsp plus 2 tsp EVOO 1 small red pepper chopped 1 clove garlic, finely chopped 1 1/2 large shrimp, peeled and deveined 1/4 cup low sodium vegetable broth 1 tbsp fresh lemon juice plus 1/4 tsp lemon zest 2 tsp chopped flat leaf parsley

1. Place the squash cut sides down on a baking sheet, prepared with a little olive oil. Add 1/3 cup water. Bake in 375 degree oven for approximately 30 minutes or until tender.

2. Meanwhile, in a large skillet, heat 1 tbsp. EVOO over medium heat. Add the bell pepper and garlic and cook, stirring frequently, until they begin to soften, about 3 minutes. Add the shrimp, vegetable broth and lemon juice and cook, tossing occasionally, until the shrimp are firm and pink, about 5 minutes. Stir in lemon zest and parsley;remove from the heat.

3. Using a fork, rake the spaghetti squash lengthwise to remove the flesh. Toss the squash with the remaining EVOO. Season with salt and pepper.

4 Divide the squash among 4 plates. Top with the shrimp;drizzle with sauce.