Spaghetti Squash with Shrimp and Cherry Tomatoes

Scoop out the seeds from the spaghetti squash and fill it with fresh herbs and butter. Cover with aluminum foil and bake for 45 minutes in an oven preheated to 160°C with convection. Scoop out the cooked flesh with a fork to create spaghetti strands.

Cut the washed cherry tomatoes in half, crush the garlic. Pour olive oil into a heated deep pan, add garlic and shrimp (cleaned, deveined), sauté for a while, then add tomatoes, salt, and pepper. Sauté for another approximately 2 minutes, finally add the spaghetti squash, and season to taste.

Garnish with basil leaves and a lemon wedge on the plate.