• Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.
• With a large, sharp knife, carefully cut the squash in half lengthwise. Scrape out the seeds and stringy flesh with a spoon and discard. Drizzle the inside of each half with olive oil and spread it around to coat all the exposed flesh. Season with salt and pepper, to taste.
• Place the squash cut-side down on the prepared baking sheet and cover the skin side lightly with aluminum foil (this helps the squash soften). Roast for 1 hour or until the skin is easily pierced with a fork, the edges of the cut-side are golden brown, and the flesh is tender. Remove from the oven and let cool slightly.
• Using a fork, scrape the squash out of its skin, crosswise, for long, spaghetti-like strands.

Shrimp Scampi

• Place the shrimp in a medium bowl. Season with the paprika, ½ teaspoon salt, and a little pepper and toss to coat. Melt 1 tablespoon butter with the olive oil in a large pan over HIGH heat. When hot, add half the shrimp (or as much will fit without crowding). Sear the shrimp on one side for about 1 minute, then stir and continue to sauté for an additional 2 minutes or until until lightly golden brown just cooked through (shrimp cooks very quickly). Use a slotted spoon to transfer the shrimp to a plate and set aside. Repeat with remaining shrimp, adding additional oil, only if needed.
• Reduce heat to MEDIUM and return the skillet to the heat. If there isn’t at least 1 tablespoon oil left in the pan, add more. Add the shallots and garlic and cook for 1 minute, until softened but not browned. Add the wine and lemon juice, scraping up the browned bits with a wooden spoon, and cook until reduced by about half, about 2 to 3 minutes.
• Reduce the heat to MEDIUM-LOW, and add the remaining 2 tablespoons butter, stirring until the butter has melted into the sauce and the mixture is slightly thickened. Season with red pepper flakes and remaining ¼ teaspoon salt, and and pepper, to taste.
• Add the shrimp and the accumulated juices on the plate back to the skillet and cook briefly to warm it through. Stir in the basil.
• Add the reserved spaghetti squash and parsley and toss to combine it with the sauce (metal tongs work well). Squeeze a little more lemon juice over the top. Serve immediately garnished with Parmesan cheese.