One of my favorite meals to make for my whole (extended) family is Spaghetti Squash with Shrimp. The Vegans in the house just skip the shrimp!
I made a video about it a while back and thought "Why not blog about it?" Here's the video 
and you already found the blog!
First you'll want to get the squash baking. (1 squash is about half a box of spaghetti). I ask my husband to help with cutting it in half because it takes a lot of muscle power and control and it's a lot easier for him!
So, slice the squash in half, remove seeds, fill the pit with water, place on a tray, and bake at 350 for about 45 mins -- to test for doneness, scrape with a fork. It's done when it's all tender and the squash pulls apart like spaghetti.
While that's cooking, I chop all of the veggies. I use carrots, mushrooms, cabbage, zuchinni, yellow squash, onions, celery, and anything else I have around. Once it's all diced up, it all blends together well, so don't hesitate to throw in brussel sprouts or snap peas, or any other produce that might be getting too old in your fridge. If you dice it up tiny, you probably won't even notice.
Saute all of the veggies with a little seasoning until tender. I use coconut oil and my homemade seasoning which is made of salt, pepper, garlic, and italian seasoning mix. I love using my huge wok for this. The veggies do cook way down, though, so a smaller pot or pan is fine, it just takes more time to let it cook down so you can fit it all in.
Get the shrimp into a pan on medium heat with a little seasoning ( I use the same mix), put a lid over it. be careful not to over cook!
Now would be a good time to add spinach to your veggies, if you so desire. It adds great color and nutrition.
Squash should be ready. Dump the water out (watch your hands! it's hot!)
Scrape the Squash into your veggies and stir.
To serve, place veggies/squash on plate and add shrimp on top. (Or skip the shrimp OR mix it all together -- whatever makes you happy!)
Voila!
##Yummy, Grain free, healthy Veggie dish