Pre heat the oven to 350. Cut the spaghetti squash in half and scrape out the seeds. Drizzle both halves with olive oil, sprinkle 1/2 tsp salt over each half, then sprinkle with pepper.
Bake for 45 minutes. Remove and while cooling, prepare the sauce.
Over medium high heat add the olive oil and onion in a sauce pan. Cook 3-5 minutes.
Toss in garlic and stir.
Put wedges of Laughing Cow and almond milk into the pan and whisk until smooth. Be patient! The Laughing Cow doesn't want to melt very easily. Cook about 5-7 minutes.
Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 2 chopped roasted red peppers and juice of 1/2 of your lemon.
Turn off the heat and prepare your shrimp.
In a bowl season shrimp with 1 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, and juice of the other 1/2 of the lemon. Heat a skillet over medium high heat with olive oil until hot. Add shrimp and cook 1 minute and 30 seconds on one side until it's pink. Turn off the heat and flip shrimp.
Leave the shrimp until cooked through. Another 2 minutes or so.
In a large bowl, scrape out the spaghetti squash and mix with the sauce and shrimp.
Sprinkle parsley over it and enjoy!