Cut spaghetti squash in half, clean out seeds. Sprinkle inside with olive oil and salt and pepper. Bake 25-35 minutes in a 375 degree oven. When done scrape out strings with fork to large serving bowl and set aside.
Add olive oil to large skillet, add onion and salt and pepper, cook 5-10 minutes on low heat, until translucent and slightly browned on edges. Add garlic, cook 1-2 minutes.
Turn up heat to medium add white wine, cook 2 minutes, add chicken/veg stock and continue to simmer until reduced by about ¼ cup.
Add cherry tomatoes and hot pepper flakes. Cook 2 minutes.
Add shrimp and cook 2-3 minutes per side until curl slightly and turn pink.
Garnish with parsley.
Toss cooking liquid with spaghetti squash, place shrimp on top.
Recipe by Pamela's Gluten Free Recipes at https://pamelasglutenfreerecipes.com/vegetarian/shrimp-scampi-with-spaghetti-squash/