Shrimp Scampi with Spaghetti Squash & Crushed Red Pepper

Ingredients:
1 large spaghetti squash
Olive Oil
Salt & Pepper
20 large shrimp, peeled and deveined
1/4 cup seafood stock (I used Imagine Seafood Stock)
6 tbsps. Ghee, room temperature
5 large garlic cloves, minced
2 tbsps. Chopped flat-leaf parsley, plus more for serving
1 tbsp. lemon juice
1 tsp. crushed red pepper
1 tsp. salt
Freshly ground black pepper

Instructions:
Roast Your Spaghetti Squash:
1.    Preheat your oven to 400 degrees
2.    Slice your squash in half crosswise
3.    Scoop out the seeds
4.    Drizzle with Olive oil
5.    Sprinkle with salt and pepper
6.    Place cut side down on a parchment lined baking sheet
7.    Bake for 45-60 minutes, or until fork tender
8.    Set aside until cool enough to handle

While it’s cooling…
1.    Preheat the oven to 425°. 
2.    In a large bowl, mix the shrimp with the seafood stock
3.    In a different bowl, combine the ghee with the garlic, parsley, lemon juice and crushed red pepper
4.    Add a little salt and pepper to season
5.    Use a ceramic baking dish and arrange the shrimp in a single layer covering with any accumulated juices
6.    Divide your ghee mixture evenly on top of each shrimp
7.    Bake the shrimp for about 9 minutes, or until cooked through

Bring it all together:
1.    Scrape the flesh out of the spaghetti squash which will come apart in strands
2.    Distribute evenly to 4 plates
3.    Top each dish with shrimp and accumulated juices
4.    Garnish with chopped parsley and crushed red pepper