For the "pasta":

1. 1 spaghetti squash
2. Extra virgin olive oil, for drizzling
3. Salt and pepper
4. 1 tsp dried oregano
5. 1 tsp dried basil

For the shrimp scampi:

1. 8 oz. shrimp, peeled and deveined
2. 3 tbsp butter
3. 1 tbsp extra virgin olive oil
4. 2 cloves garlic, minced
5. Generous sprinkle of Paleo Living Seafood Blend
6. Pinch of red pepper flakes
7. Salt and pepper, to taste
8. 1 tbsp fresh parsley, chopped
9. Juice of 1 lemon
10. Zest of half a lemon

Directions:

1. Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with seasonings. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let it cool until you can handle it safely. Then scrape the insides with a fork to shred the squash into strands.
2. After removing spaghetti squash from the oven, melt the butter and olive oil in a skillet over medium heat. Add in the garlic and sauté for 2-3 minutes. Then add in the shrimp, salt, pepper, and a pinch of red pepper flakes. Cook for 5 minutes, until the shrimp is cooked through. Remove from heat and add in desired amount of cooked spaghetti squash. Toss with lemon juice and zest. Top with parsley to serve.

By Rebecca Bohl