Preheat oven to 400°F (200°C). Cut spaghetti squash in half, scoop out seeds, place cut-side down on a lined baking sheet. Roast for about 40 minutes.

Heat olive oil in a large sauté pan over medium heat. Add garlic and sauté for about 1 minute until fragrant.

Add raw shrimp to the pan and sauté for approximately 5 minutes until pink and opaque. Remove from pan and set aside.

Add minced basil to the sauté pan and stir. Cook for 1 minute, then return shrimp to the pan.

Scrape spaghetti squash into strands with a fork after roasting, add to sauté pan with butter. Mix well.

Cook mixture for an additional 1-2 minutes, ensuring everything is well combined and heated through.

Serve warm, optionally garnishing with extra fresh basil or Parmesan cheese.