Preheat oven to 400 degrees. Microwave spaghetti squash for 3 minute in the microwave to soften for cutting. Cut in half lengthwise and remove seeds. Place face-up on a baking sheet and drizzle with olive oil. Sprinkle with Italian seasoning and salt and pepper. Roast uncovered, for 40 minutes. Remove from oven and set aside.

In a French Skillet, heat butter and garlic until melted. Sauté garlic on medium heat for 2 minutes. Add shrimp, red pepper flakes, salt and pepper to taste. Cook for about 5 minutes or until shrimp is cooked through. Remove from heat.

Use a fork to pull all of the “noodles” away from the shell of the squash. Add them to the garlic butter shrimp sauce and toss. Garnish with shaved parmesan cheese, chopped parsley, and extra sliced lemons. Sprinkle with seasoned salt.