Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
Slice both ends off the squash and cut the squash crosswise into four or five rounds. Scoop out the seeds from the center of each round.
Coat the rounds on both sides with 1 tablespoon of the oil, sprinkle both sides with ½ teaspoon salt, and arrange in a single layer on the prepared sheet pan. Bake the squash for 20 to 25 minutes, until fork-tender. Let cool, then use a fork to pull the flesh into noodlelike strands away from the squash rounds, leaving the “noodles” on the sheet pan and discarding the skins.
Toss the squash noodles with any oil remaining in the pan, ½ teaspoon salt, the garlic powder, and 2 tablespoons of the parsley. Turn off the oven and return the noodles to the oven to keep warm.
In a large skillet, heat the ghee and the remaining 2 tablespoons oil over medium heat. Add the minced garlic and sauté for about one minute, until fragrant.
Add wine, the remaining 1 teaspoon salt, and the red-pepper flakes to taste. Raise the heat to medium-high. Bring to a simmer and simmer for about two minutes, until the wine is reduced by half.
Add the shrimp and sauté for two to three minutes, until they just turn pink and curl slightly.
Stir in the remaining 3 tablespoons of parsley and lemon juice and zest. Season to taste with salt and pepper.
To serve, divide the noodles among individual plates and top with the shrimp.
From the book DANIELLE WALKER’S HEALTHY IN A HURRY: Real Life. Real Food. Real Fast. by Danielle Walker. Copyright © 2022 by Simple Writing Holdings, LLC. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House, LLC.
For more recipes by Danielle Walker, visit “4 Quick and Healthy Recipes from Danielle Walker“.