1 lb frozen shrimp, thawed (I buy the deveined, peeled, tail off variety)
1 tsp olive oil
1 big pinch smoked paprika
1 big pinch garlic powder
Salt and pepper, to taste
3 TBS prepared pesto sauce
1 large handful of baby spinach, coarsely chopped
1/2 cup parmesan cheese
Additional parmesan and dried or fresh parsley, optional for topping
Pre-heat oven to 375F. Carefully prick spaghetti squash all over on all sides with a knife. Place on a foil-lined baking sheet and roast for 75-90 minutes or until the squash is tender inside when the skin is pierced with a knife. Keep an eye on the squash, as different size squashes will roast at different times.
While using oven mitts (it will be hot!) slice the roasted spaghetti squash in half and allow to cool a bit.
Pat the shrimp dry and sprinkle with garlic powder, smoked paprika, salt, and pepper on both sides.
Heat the olive oil in a skillet on medium-high heat. Saute the shrimp for about 2 minutes on each side or until they turn light pink and are cooked through. Remove from heat and cover to keep the shrimp warm.
Use a big spoon to scoop the seeds out of the center of the squash halves, and discard. Use a fork to fluff up the spaghetti squash from the outer shells. Transfer the squash to a large mixing bowl, preserving the shells. Mix the squash with the pesto, spinach, parmesan, and a few shakes of salt and pepper. Taste and adjust seasoning as desired (you can even add extra pesto if needed) Fold in the shrimp.
Return the squash and shrimp to the shells and return to the oven for a few minutes to warm it up. Serve topped with additional parmesan and parsley, if desired.