Preheat oven to 350 degrees

In a baking pan fill it with ½ inch of water, slice the spaghetti squash in half across the middle and scoop out the seeds and filling. Place sliced side down and bake for 30 minutes. After 30 minutes check to see if the squash is cooked to your desired tenderness. To do this, use a fork to taste a strand and see if it’s cooked to your desired tenderness. If not, place in the oven for 5-10 more minutes.

When the spaghetti squash is done cooking use a fork to pull out the strands and set in a separate bowl to the side. (You can also twist your fork inside the squash to obtain more of the strands) Discard the spaghetti squash rind.

In a skillet add 1 tablespoon of olive oil and sliced onion, heat over medium heat and cook until the onion starts to become soft and translucent. Add the garlic and cook for a minute or two

Add the cherry tomatoes, white wine, chicken broth, and lemon juice to deglaze the pan. Bring to a simmer and cook uncovered for 5-7 minutes until reduced. Add 2 tablespoons of water to a small dish and stir in the corn starch until combined. Add the slurry to the sauce and stir until thickened.

Once reduced and thickened, add the shrimp and cook on both sides until pink, around 3-5 minutes.