Preheat your oven to 350°F (175°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down in a baking dish with about ½ inch of water. Bake for approximately 30 minutes until tender.

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for about 5-7 minutes until translucent.

Stir in minced garlic and cook for an additional 1-2 minutes. Add cherry tomatoes and cook for another minute until softened.

Pour in white wine, chicken broth, and lemon juice. Simmer uncovered for about 5-7 minutes to reduce slightly.

Mix cornstarch with a splash of water to create a slurry and stir into the sauce to thicken it. Cook for another minute until glossy.

Add shrimp and cook for about 3-5 minutes until they turn pink and firm, stirring occasionally.

Remove from heat and fold in cooked spaghetti squash strands until well combined.

Serve hot, garnishing with parsley, red pepper flakes, and extra lemon juice.