Preheat the oven to 375°F.

Pierce the squash with a fork and microwave on high for 2–3 minutes to soften.

Cut the squash in half lengthwise, removing the seeds and pulp.

Place the halves onto a baking sheet, skin-side down. Drizzle the flesh with olive oil and season with salt and pepper.

Flip the squash over and roast flesh-side down for 30–40 minutes or until soft.

oss the shrimp with Cajun seasoning and refrigerate for 20–30 minutes.

In a pot over medium-low heat, combine the butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, garlic, parsley, and oregano.

Simmer on low for 10 minutes to allow the flavors to meld.

Add the chilled shrimp to the sauce. Increase heat to medium and cook until the shrimp are pink and opaque, about 5 minutes.

Flip the roasted squash halves over (flesh-side up).

Use a fork to pull the spaghetti-like strands from the squash.

Divide the shrimp into the squash "boats" and pour the remaining Creole sauce over the top.

Garnish with additional fresh parsley and serve immediately.