Preheat oven to 400 degrees F.

Using a sharp knife, poke holes in the spaghetti squash, in a dotted line where you plan to slice.

Microwave for 5 minutes. Place squash flat side down, and use the knife to cut in half. Use a spoon to scoop out the seeds. Place face down in a 9x13 baking dish, and add a little water. Roast in the oven for about 30 minutes.

Meanwhile, to a food processor, add the basil, Parmesan cheese, walnuts, garlic cloves, and salt and pepper. Process while slowly drizzling in olive oil. Next add the cream and butter to a saucepan set over medium heat. Pour in the pesto, stir until well combined, and let simmer for 3 minutes.

In a larger pan, sautee the shrimp in a little olive oil until pink.

When the squash is done cooking, use a fork to shred. Top with creamy pesto and shrimp!