Prepare the Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Roast in the oven at 400°F for about 45-60 minutes, or microwave for 12-15 minutes, until tender and easily shredded.

Melt the Butter: While the squash is cooking, melt 2 tablespoons of butter in a large skillet over medium heat until bubbly.

Sauté Garlic: Add the minced garlic and red pepper flakes to the skillet. Sauté for approximately 1 minute until the garlic is fragrant.

Create the Sauce: Pour in the dry white wine or chicken stock, allowing it to simmer for 2-3 minutes.

Add Tomatoes and Shrimp: Stir in the halved cherry tomatoes, followed by the shrimp. Cook for about 3-4 minutes or until the shrimp are pink and opaque.

Mix in Flavor: Stir in the freshly squeezed lemon juice and saffron threads if using. Season with kosher salt and freshly ground black pepper.

Fluff and Serve: Using a fork, fluff the cooked spaghetti squash strands and serve the shrimp mixture over it. Top with chopped parsley.