Spaghetti squash with shrimp

Spaghetti Squash with shrimp in a light homemade tomato sauce.
A light and easy meal.

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Ingredients ( 4 servings)
2 large spaghetti squash
1 pound large shrimp, peeled & deveined, tails removed if desired
2 tablespoons extra virgin olive oil , divided
4 large whole tomatoes
2 tablespoons tomato sauce ( for a more deep red sauce)
2-3 garlic cloves , minced
1/2 onion thinly chopped
1 pinch red crushed red pepper * if desidered
1/4 cup white dry wine )optional) or stock
7-8 fresh basil leaves roughly chopped
1 cup fresh mushrooms , coarsely sliced
salt and pepper to taste

Instructions
Start this easy recipe by baking, or microwave the spaghetti squash.
If your squash is too hard to cut with a kitchen knife, soften it slightly in the microwave for 2 minutes before slicing it in half. Once done, cut the squash in half, and with a spoon, scoop out the seeds.
Place the squash halves cut-side-up on a lined baking sheet, and season the insides with salt, pepper and a drizzle of olive oil. Then, place it cut side down and poke a few holes in the skin of the squash with a fork, and bake for 40 to 45 minutes in a pre-heated oven at 400°F (200°C). While the spaghetti squash is baking, finely chop the garlic, the parsley, peel and devein the shrimp, and set all aside.
Preparing the shrimp sauce.
In a large frying pan over medium heat, add one tablespoon of olive oil and 1/2 tablespoon of butter. Add the shrimp, and cook tossing occasionally, until just pink, about 1 to 1 and 1/2 minutes per side.
After 2-3 minutes of cooking, using a set of kitchen tongs, transfer shrimp to a plate
In the same pan, or a clean pan, add a tablespoon of olive oil and the chopped onions and saute it on low-medium heat for about 1 to 2 minutes.Add the garlic, and continue to cook for 1 minute longer until onions and garlic are slightly brown in color Add the pomodorini, "cherry tomatoes," and saute for a minute or two....Season with salt, pepper, fresh chopped basil, add the wine (optional), or vegetable stock, and let simmer for few minutes until reduce by half.
Add a 1/4 cup of water or vegetable stock, and 1/2 tablespoon of butter, and continue to simmer for 2 minutes longer.
Add the pesto sauce and continue to simmer for few minutes longer.
If the sauce is ready, and your spaghetti squash is not quite done, turn the heat off and set the pan aside.
After 40 to 45 minutes, the spaghetti squash should be ready, remove from the oven and set on a flat surface
With the help of two forks, shred and fluff the strands from the sides of the squash.
Fire up the shrimp sauce back on, add the shrimp and let simmer for a minute or two,
and If the sauce got a bit thick, loosen it up with a tablespoon of water or stock.
Add the shrimp sauce over the spaghetti squash, a sprinkle of fresh chopped basil, and serve.

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