Start by preheating oven to 400 degrees. Slice the spaghetti squash in half lengthwise (end to end) and scoop out seeds. Drizzle with olive oil, season with salt and pepper and place cut side down onto a cooking sheet lined with foil. Place in oven and set timer for 40 minutes.
In the last 5 minutes of the squash's roasting time, start shrimp by heating butter or ghee in a skillet over medium heat. Add shrimp in an even layer, seasoning with salt and pepper. Squeeze in lemon juice and add chicken broth and cook for 2 minutes.
After two minutes, turn heat down slightly and flip shrimp over. Add garlic to pan and cook for another 2 minutes or until shrimp is completely pink. Remove from heat.
When squash has finished roasting, flip over to cool quicker. Use a fork to scrape down the sides of the squash, creating noodles. Toss together with shrimp and parmesan, or plate squash then top with shrimp, sauce and cheese!