Preheat the oven to 400°F (200°C). Place the halved spaghetti squash cut-side down on a baking sheet and roast for 30-40 minutes until tender.

Once cooked, use a fork to scrape the flesh into spaghetti-like strands.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add the shrimp and cook for 2-3 minutes until they turn pink.

Pour in the white wine (or chicken broth) and add red pepper flakes. Cook for another 2-3 minutes until the sauce reduces slightly.

Stir in the remaining butter and lemon juice, then add the spaghetti squash strands to the skillet. Toss everything together until well combined.

Season with salt and pepper to taste, then garnish with chopped parsley before serving.