Shrrimp Scampi over shredded roasted spaghetti squash

1/2 spaghetti squash , cleaned and sprayed with a little butter or flavored cooking spray.(makes about two cups "spaghetti" when shredded)
10 large and deveined Tiger Shrimp per serving
2 Tbs light buttery spread
2 Tbs olive oil
6 chopped garlic cloves
seasoning to taste(see tips)
Juice of one large lemom
optional Cajun spice
2/3 cleaned and sliced white mushrooms (optional) but delicious)
Asiago or Reddiano Parmesan chees, freshly grated)optional)

If you like a little spice try a low salt Cajun Seasoning. Taste this sauce after it has simmered for 6-10 minutes and adjust lemon juice and garic to your taste.

Cut squash in half, scoop out seeds and extraneous fibers. rinse, dry, spray with cooking spray. While 1/2 the squash is roasting in the 350 F oven, smash and chop the garlic, sautee garlic in the oil and butter until soft but not brown, then add the shelled shrimp. I also sauteed the shells first to season the sauce, then removed and strain whatever sauce has clung to the shrimp shells. add this and the large shrimp, add lenmon juice and favorite seasonings to taste until the shrimp are pink but firm.
After about 30 minutes the squash should be cooked and ready to shred into spaghettic like strands. Pour over the shrimp and sauce and enjoy. If you can afford the calories grate a litt
Asiago cheese over the dish and enjoy!

Serving Size: one large serving or two smaller ones

Number of Servings: 1

Recipe submitted by SparkPeople user MARR8453.