Raspberry Vinaigrette:

1. Cut Spaghetti Squash in half. Discard the seeds. Brush olive oil on the inside of the squash and season with salt and pepper. Place the squash bottom side down on a baking sheet and roast in the oven at 375 F for 45 minutes or until tender. Once done, set aside to cool.

2. Reduce the oven temperature to 350 F. You will use it for the shrimp scampi.

3. In a pot over medium heat, add the olive oil; once the oil is hot, add the garlic and let it cook for 2 minutes. Once the garlic has infused its flavor into the olive oil, add the butter. Once the butter has melted, add the red chili flakes and cook for another 3 minutes. Set aside.

4. In a baking pan, place your shrimp. Pour over your hot butter. Top it off with chopped parsley and bake at 350 F for 12 minutes.

5. Serve by shredding the spaghetti squash and topping it off with shrimp scampi.

Enjoy!

For vegetables, cut as desired.

Assemble:

Add 2 oz of raspberry vinaigrette to the bottom of each cup. Assemble vegetables as desired.