Spaghetti squash with pesto shrimp

I modified this recipe from a fellow blogger; Real Food Freaks

Ingredients:

• 1 spaghetti squash (I only needed half, since I was making 2 servings)
• 1 big handful of fresh basil leaves
• 1/3 cup olive oil
• salt and pepper
• 2 garlic cloves
• 2 Tbsp. butter or coconut oil
• 1  lb. shrimp

1.  Preheat oven to 375.  Cut squash in half length wise (need a big sharp knife), remove the seeds, and place face down in a large baking dish.  Fill the dish with water about halfway.
2.  Bake for about 40 minutes.  Squash should be slightly under cooked.

While the squash is cooking, make the pesto.  Throw the following into your food processor and process until smooth.

• 1 big handful of fresh basil leaves
• 1 garlic clove
• 1/3 cup olive oil
• salt and pepper to taste

4.  When the squash is done (and cool enough to handle), use a fork to scrape out the “spaghetti” strands and set aside. 
5.  Melt 2 tablespoons of butter (or coconut oil) over medium heat and add 1 clove of minced garlic.
6.  Add shrimp and cook through.
7.  Finally, add the squash and the pesto.  Stir until well combined and heated all the way through.  Adjust with salt and pepper as necessary.

Garnish with some basil, chopped tomatoes, or parmesan cheese