Make a lengthwise outline around the squash with a small, sharp paring knife. Pierce the knife in multiple places on the outline. Continue making small slices around the squash until you can easily pull it apart.
Scoop seeds out of each half.
Brush each half with olive oil and sprinkle with salt.
Bake for 45 minutes, or until edges are slightly burned.
Let cool for 20 minutes.
Shred into noodles using a fork.
Shrimp
Preheat oven to 400F.
Combine shrimp with oil and seasonings.
Spread out on a sheet pan in a single layer.
Bake for 8-10 minutes, until tails have curled and they’re no longer opaque in color.
Add to shredded spaghetti squash half.
Creamy Mushroom Sauce
Heat 2 tablespoon of olive oil to a large saute pan on medium-high and add mushrooms. Cook down for 5 minutes.
Add garlic, shallots, dried herbs, and salt then stir to combine. Cook for 2 minutes.
Add coconut milk and lemon juice and bring to a boil, then lower heat to a steady simmer. Add stirred arrowroot slurry then cook down to thicken for about 3-5 minutes, stirring occasionally.
Cut the heat and stir in freshly chopped basil. Drizzle over spaghetti noodles and shrimp.
Notes
You will know the shrimp is done when the tails are curled and the color has changed from opaque to pink.
The brand of coconut cream will differ in taste. Some brands are stronger-tasting in flavor than others.