Spaghetti Squash Serenade

I recently became the recipient of several large squashes of different variety.  Some of them I knew exactly what to do with, but I had never, ever eaten, much less cooked, a spaghetti squash.  Would you know it, that very same day Martha Stewart scripted several lovely recipes, one of which was the one I will share here, Roasted Shrimp with Spaghetti Squash

I was a little hesitant because I had never cooked shrimp before, either, but it was amaaazing!  My husband came home and could not get over how delicious it was.  To me, it literally felt like eating pasta and shrimp.  The basic recipe follows.  I did saute tomatoes, onion, garlic and zucchini on the side. which really enhanced the flavor and added to the "spaghetti" effect.

Enjoy!

• 1 medium spaghetti squash (about 3 pounds), halved lengthwise
• Coarse salt and ground pepper
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice, plus lemon wedges for serving
• 2 tablespoons fresh parsley, roughly chopped

1. Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes (mine took close to an hour to cook, and it was still quite al dente). Let cool.
2. Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.
3. Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.