Nutrition information is calculated using an ingredient database and should be considered an estimate
Rinse and cut the spaghetti squash in half from root end to bud end. Use a spoon to remove and discard seeds.
Brush 2 tablespoons I Can’t Believe It’s Not Butter!® Original Spread on the cut side of the squash. Sprinkle salt and black pepper on top. Arrange the squash, flesh side down, on a baking sheet lined with parchment paper. Stab squash skin several times with a fork. Roast squash until the edges start to brown and the flesh can easily be scraped into strands, about 45 minutes.
When squash is cool enough to touch scrape and fluff the flesh into strands with a fork. Transfer strands to a bowl and reserve the empty squash shells.
Pat dry shrimp and sprinkle with salt and black pepper to taste. Sauté garlic in 2 tablespoons I Can’t Believe It’s Not Butter!® Original Spread. Add shrimp to the pan and sauté until cooked through, flipping shrimp halfway through cooking.
Increase the heat slightly and pour wine and lemon juice into pan. Cook over high heat until liquid is reduced by half. Stir in remaining 2 tablespoons I Can’t Believe It’s Not Butter!® Original Spread and chopped parsley.
Add shrimp mixture to spaghetti squash and toss together. Spoon mixture into reserved squash shells. Sprinkle red pepper flakes and grated Violife Just Like Parmesan on top.