Cut squash in half. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Place squash halves cut side down, on a foil lined baking sheet.
Bake for 30 – 40 minutes until they can be easily pierced with a fork.
Remove from oven and let rest 5 minutes.
Meanwhile, heat butter and olive oil over medium heat in a large skillet until butter is fully melted and blended with the oil. Add red pepper flakes and stir.
Add shrimp. Salt & pepper to taste and cook for 2 minutes.
Turn shrimp over and add garlic. Cook 1 minute.
Add wine and stir shrimp. Add parsley and remove pan from heat.
Use a fork to shred the insides of the squash into spaghetti like strands.
To serve, put spaghetti squash strands on a plate and spoon shrimp and sauce over the top.
