Cut the squash in half lengthwise and scoop out the seeds with a spoon, discard.

Place the halves, flesh side down in a 13 X 9 pyrex dish and pour a little water around the squash to cover the bottom of the dish.

Bake for 35-45 minutes depending on the size of the squash. The squash is ready when the flesh can be easily scraped with a fork.

Scrape the inside of the squash with a fork to remove spaghetti- like strands. Place in a large bowl and set aside.

Heat the butter and olive oil in a nonstick pan over medium heat. Add garlic and saute for 1 minute. Add shrimp, salt, red pepper flakes and pepper. Continue to cook, stirring often for a couple of minutes until shrimp turn pink, around 3-4 minutes.

Add white wine, lemon zest, lemon juice and lemon slices. Bring to a boil and continue to cook for 1 minute. Add the spinach and stir. Add the spaghetti squash noodles and toss with shrimp. Cook for another minute or two until heated through.