Microwave squash on high power until tender, about 10 minutes. Pull the flesh of the squash with two forks into spaghetti-like strands and discard the skin.
2. Step
Heat the olive oil in a medium pan over medium heat. Once the oil begins to shimmer, add the garlic, red pepper flakes, and shrimp and cook until the shrimp are pink and start to curl, about 2 minutes.
3. Step
Add the salt, black pepper, lemon zest, and lemon juice and cook for 1 minute.
4. Step
Remove the pan from the heat and toss in the parsley and spaghetti squash until well-incorporated.
