(Serves 4)
1 Medium-large spaghetti squash
2 TBS coconut oil (or other fat of choice)
1/2 onion, chopped
4 cloves of garlic, minced
1/2 tsp red pepper flakes (more or less depending on how spicy you like it)
1 pound of shrimp ( I used shelled, deveined, tail off for easier eating)
1/2 cup chicken broth
1 TBS fresh lemon thyme, chopped (substitute regular thyme if you can't find this)
1 TBS fresh chives, chopped
Zest and juice of 1 lemon
Salt and pepper
