First thing I do I poke a few hundred fork holes into my squash and get it cooking in the microwave. There’s nothing worse than overbooked spaghetti squash, so I tend to start at 10 minutes and work up from there. (Note: If you have the time, you can bake spaghetti squash at 350F for about 35 to 40 minutes.)
Add olive oil or ghee to skillet with garlic. Sauté for about a minute. Add shrimp and red hot. Simmer on low to medium heat until shrimp are slightly “browned” with sauce mixture. Takes about 10-15 minutes, depending on how much red hot you use.
While that’s simmering, get your squash ready. I like to toss mine with some S&P and olive oil, kind of gives it that “pasta” effect. Plate that up, and add the shrimp. I almost always add “green beans with brown stuff”…that’s how my mama makes ‘em and when I was little I didn’t know what sautéing was! Makes a great compliment though. Enjoy!