INGREDIENTS
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1 medium spaghetti squash (about 3 pounds), halved lengthwise
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Coarse salt and ground pepper
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1 pound large shrimp, peeled and deveined
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1 tablespoon plus 1 teaspoon extra-virgin olive oil
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1 tablespoon fresh lemon juice, plus lemon wedges for serving
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2 tablespoons fresh parsley, roughly chopped