Skinny Shrimp Alfredo Sauce in Spaghetti Squash Boats

Ingredients

• 1 medium-sized spaghetti squash
• 20 large shrimp
• fresh lemon juice
• 1/4 tsp each kosher salt and black pepper
• 2 tbsp butter
• 3 cloves of garlic, finely minced
• 2 tbsp flour
• 1/2 cup white wine
• 1 cup 1 % milk 
• 1 tbsp cream cheese 
• 1 cup freshly grated Parmesan cheese, plus 2 tbsp extra for topping
• 1/4 tsp each kosher salt and freshly ground pepper

Directions

1. Using a sharp knife, cut the end off, the squash, stand it up, and carefully cut down the middle until it comes apart. Remove the seeds, place face down in a baking pan filled with water, and bake in a pre-heated 350 degree oven 45 minutes to an hour - just until the squash is tender and forms strands when lifted with a fork.
2. Saute the shrimp two minutes a side in a non-stick pan misted with olive oil, set aside to a plate, and squeeze fresh lemon juice, and salt and pepper over all.
3. Melt the butter in a large non-stick pan over medium high heat. Add the garlic and saute about 1 minute until fragrant. Sprinkle two tbsp of flour into the melted butter and fresh garlic, and stir well to make a roux, continuing to cook for 1 minute. 
4. Pour in the white wine, and continue to stir using a whisk until the wine has cooked down - next whisk in the milk, cream cheese, and parmesan cheese until thick and luxurious and then stir in the prawns. 
5. When the squash comes out of the oven, fluff up the insides with a fork, place equal amounts of the shrimp alfredo sauce into each, top with more parmesan cheese and broil until bubbly.