Preheat your oven to 375°F (190°C) and prepare a large baking sheet with olive oil or non-stick spray.

Cut the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper. Roast cut-side down for 35-45 minutes.

Scrape the flesh of the roasted squash with a fork to create spaghetti-like strands and set aside.

In a skillet, melt butter and olive oil over medium heat. Add shrimp seasoned with paprika, salt, and pepper, then sauté garlic and shallot until fragrant. Cook shrimp until pink and opaque.

Add cooked spaghetti squash and spinach to the skillet and stir until heated through and spinach wilts. Mix in basil and lemon juice and adjust seasoning.

Serve immediately, garnished with grated Parmesan cheese if desired.