Preheat your oven to 425 f. and line a large baking sheet with parchment paper for easy cleanup afterwards.
Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place it, cut side up, on your baking sheet.
Brush or spritz both insides lightly with your oil and season lightly with sea salt and pepper. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
Once the squash is finished roasting, remove from the oven.
Turn them over by carefully flipping them back up like a boat and let cool slightly. Use a fork to lightly scrape and loosen the 'spaghetti' strands from the inside of each squash.
Meanwhile, preheat a large skillet over medium heat and spritz generously with oil. Add your shrimp and cook for 2-3 minutes, or until they just begin to turn pink.
Add in the freshly pressed garlic and sauté for 30 seconds.
Pour in the coconut milk and allow your sauce to heat up to a simmer. Reduce the heat to low and stir in the spinach and parmesan cheese.
Remove from heat and season with sea salt and pepper to your taste, stirring well until the spinach is wilted.
Divide your coconut-shrimp sauce and add it to the roasted squash bowls as shown in the pictures.
Garnish with chili flakes and additional parmesean.