Preheat oven to 350°F.

Cut the squash in half lengthwise.

Scoop out the seeds and inside with a spoon.

Place on a baking sheet with cut side up.

Bake for around an hour or until the skin gives easily under pressure and the inside is tender.

Remove from oven and let it cool 10 minutes.

Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.

Heat oil In a skillet over medium-high heat.

Season shrimp with pepper.

Add shrimp to skillet and cook until underside is completely cooked and flip to other side.

Cook for around 2-5 minutes or until both sides are completely cooked.

Remove from skillet and set aside.

Set heat to low and add butter to skillet.

Add and stir in garlic and tomatoes.

Cook until tomatoes start to become soft and add in spinach.

Add and stir in heavy cream, parmesan and basil.

Cook for around 3-5 minutes.

Add and mix in shrimp.

Cook until shrimp is heated again but be careful not to over do it.

Evenly divide the butter shrimp into 4 servings. Measure out 2 cups of spaghetti squash and add 2 cups to each serving of butter shrimp. Pack up 1/4 of butter shrimp and 2 cups of spaghetti squash to come close to the given macros.