Roasted Spaghetti Squash With Shrimp Pasta

• 1 small spaghetti squash (about 2 pounds), halved lengthwise and seeded
• 1 tablespoon and 1 teaspoon extra-virgin olive oil
• 10 jumbo shrimps, peeled and deveined (for vegetarian, replace with tofu)
• 1 tablespoon butter, room temperature
• 1 purple onion, chopped
• 2 glove garlic, finely chopped
• 1/2 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 2 tablespoons fresh cilantro, roughly chopped
• 1 tablespoon fresh lemon juice, wedges for serving
• 1 teaspoon coarse kosher salt
• freshly ground pepper

1. Preheat oven to 375F. Place cut side up in a baking sheet. Brush the sides and middles with 1 tablespoon of olive oil. Roast till tender, about 45 minutes. Let cool.
2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Set aside.
3. Meanwhile, season shrimp with salt and pepper. Coat with 1 teaspoon oil. Let it marinate for at least 10 minutes.
4. Heat a frying pan on medium heat. Cook shrimps until tender. Set aside.
5. Melt the butter in the frying pan on medium heat. Toss in garlic and onion to cook until golden brown or tender, about 5- 7 minutes. Add rosemary and thyme. Combine and stir, about 3 minutes, or till herb gives off its aroma. Add spaghetti squash, lemon juice, salt, and pepper. Stir and combine, for about 3 minutes. Add shrimp and any cooking juices. Toss and combine. Remove from heat immediately.
6. Garnish with cilantro and serve with lemon wedges.

extravirgin olive oil, jumbo shrimps, butter, purple onion, garlic, fresh rosemary, fresh thyme, fresh cilantro, lemon juice, coarse kosher salt, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/roasted-spaghetti-squash-with-shrimp-pasta-51555221 (may not work)