Roasted Shrimp with Spaghetti Squash

Ingredients

• 1 medium spaghetti squash (about 3 pounds), halved lengthwise
• Coarse salt and ground pepper
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice, plus lemon wedges for serving
• 2 tablespoons fresh parsley, roughly chopped

Directions

1. Preheat oven to 375 degrees. Season squash with salt and
   pepper. Place cut side down in a 9-by-13-inch baking dish. Add
   3/4 cup water and roast until tender when pierced with a knife,
   about 45 minutes. Let cool.
2. Meanwhile, on a rimmed baking sheet, toss shrimp with 1
   teaspoon oil; season with salt and pepper. Roast until cooked
   through, 8 to 10 minutes.
3. Scoop out seeds from squash and discard. With a fork, scrape
   flesh into a large bowl. Add shrimp and any cooking juices,
   lemon juice, and 1 tablespoon oil; toss to combine. Season with
   salt and pepper, top with parsley, and serve with lemon wedges.