Spaghetti Squash with Shrimp Scampi

I think I've mentioned this, but it is squash season. That's basically all you can get at the Boulder Farmer's Market at this point in the season. And while I like squash, sometimes you need to do something different with it. Enter spaghetti squash with shrimp scampi.

Ingredients
Spaghetti Squash
Shrimp (number of shrimp depends on the size)
Cherry Tomatoes, halved
Garlic
Butter/Olive oil
Lemon
Artichoke hearts (optional)
Parmesan Cheese

First, roast your spaghetti squash. Pre-heat the oven to 425-450 degrees F. Poke some holes in it with a knife and stick the whole thing in the oven on a baking sheet covered in tinfoil and let it roast for about an hour. The skin should be easy to pierce when it's done. Take it out, cut it in half, and fork out the insides so that it looks like noodles.

To make the shrimp scampi, sautee your shrimp in garlic and butter (I also added some olive oil) until they turn pink. When they're done, remove from the heat, and squeeze the juice of your lemon over the shrimp. Toss the squash and tomatoes in with the shrimp and the sauce. You can also add the artichoke hearts now, if you're using them. It's now ready to eat. Add lots of Parmesan cheese, and you have a squash dish that isn't too squash-y. We had it with a side of crusty bread, but this dish is Paleo (if you use olive oil instead of butter)/Gluten free without it.