Shrimp and Roasted Red Pepper Spaghetti Squash

For the Spaghetti Squash

1. Prepare and roast spaghetti squash; Preheat the oven to 400°F.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle over the inside of the squash with olive oil and season with salt and pepper.
3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes all over the skin. Roast for 30 to 35 minutes or until lightly browned on the outside, fork-tender, but still a little firm. **The time will vary depending on the size of your squash.
4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash, forming "noodles"; remove from shell and set aside.

For the Shrimp and Roasted Red Pepper Sauce

1. Season shrimp with paprika, garlic powder, salt and pepper, to taste.
2. Heat the olive oil in a pan over medium-high heat, add the garlic and onion to the pan and sauté until onion is translucent and garlic is fragrant. Add in the roasted red peppers and mix well to combine.
3. Transfer the mixture to to a blender or food processor and blend until smooth.
4. Melt the butter in the same pan and pour the red pepper sauce back into the pan; adding in the broth, cream, salt and pepper to taste. Stir to combine and add in the parmesan cheese.
5. Add the cooked shrimp, squash and spinach into the skillet. Cook stirring occasionally, until the shrimp and squash are heated through and the spinach has wilted, about 2-3 minutes.
6. Serve immediately and garnish with extra parmesan cheese, salt and pepper, if desired.