Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes, or until tender.

While the squash is roasting, heat the butter and remaining olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.

Add the shrimp to the skillet, cooking for 2-3 minutes on each side until they turn pink and opaque.

Pour in the white wine, lemon juice, and lemon zest. Let it simmer for about 2-3 minutes until slightly reduced.

Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Add the squash strands to the skillet with the shrimp mixture. Toss to combine and heat through.

Stir in the chopped parsley and adjust seasoning with salt and pepper as needed. Serve immediately, topped with grated Parmesan cheese if desired.