Preheat the oven to 400 degrees.
Cut the spaghetti squash in half and scoop out the seeds.
Drizzle olive oil over the squash and sprinkle with salt and pepper.
Roast for 45 minutes until the squash is fully cooked. Set aside when done.
In a large skillet, heat up a tablespoon of olive oil and sear the shrimp for 1-2 minutes on each side.
Add the garlic, lemon juice, salt, pepper, red pepper flakes, and the Garlic Marinara.
Simmer the shrimp for 2-3 minutes.
Scoop out the flesh of the spaghetti squash and add it to the skillet. Toss well.
Top with shaved parmesan cheese and fresh basil!
For serving add it back into the shell of the spaghetti squash for a beautiful presentation.