Preheat oven to 375°F.

Wash, the cut the squash in half lengthwise. Remove seeds. Sprinkle both halves with the olive oil, salt and pepper. Lay halves skin side up on a tin foil lined baking tray.

Bake squash for 40-50 minutes or until knife inserted into skin goes in easily.

Let squash cool. Once cooled, use a fork and scrape flesh of squash away from skin. This resembles spaghetti strands. Set aside.

Start sauce by removing the shell and tail of the shrimp. Set them aside. Devein shrimp and return to refrigerator, cover.

In large sauce pan, bring broth to a simmer with the shrimp shells and tails. This adds more shrimp flavor.

Through a sieve, drain the shells from broth and reserving broth.

In a large deep sided skillet over medium heat, add oil for sauce.

Saute garlic for 30 seconds.

Add in wine, cook for 2 minutes to let alcohol cook out.

Add in broth, lemon juice, parsley or kale, salt and pepper. Cook 3 minutes.

Add in the butter and let melt. Toss in the squash.

Place shrimp on top of squash, reduce heat to medium low. Cover pan and cook additional 3 minutes or until shrimp are completely pink in color and fully cooked.

Serve up this light, tasty meal. You may drizzle some more extra virgin olive oil over each portion and sprinkle with grated parmesan cheese.

Recipe by taylor68too.