I came across this picture in my food file and remembered how delicious it was. Check it out:

To make this beauty cut a spaghetti squash in half, seed it, brush the cut side with a little EVOO, season it with salt & pepper and bake it, cut side down, for about 30 minutes in a 350 degree oven. While that magic is happening, quickly sauté some fresh shrimp, garlic, onion, spinach and season well (I like to add some red pepper flakes or diced up jalapeño just to spice it up). Next step, when the squash has cooked and is cool enough to handle scrape it out into the wok with the shrimp sauté. Mix the squash and shrimp well so it’s all incorporated. Then turn the mixture into a baking pan that is lightly brushed with EVOO (to prevent sticking). Top this with mozzarella and bake for about 20 minutes in a 350 oven (until cheese is melted and a little brown).

This shrimp parmigiana will not knock you off keto and was delicious! Let me know if you have any questions.