Spaghetti Squash Shrimp Scampi

Place squash halves, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes. You can also cook the squash in a pressure cooker/multicooker; see Tip.)

Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and 1/4 teaspoon salt; cook, stirring, for 30 seconds. Carefully add wine and bring to a simmer. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice.

Use a fork to scrape the squash flesh from the shells into a medium bowl. Add parsley, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash. Sprinkle with Parmesan and serve with a lemon wedge.