Squash with Shrimp and Cherry Tomatoes

Remove the seeds from the spaghetti squash and fill it with fresh herbs and butter. Cover with aluminum foil and bake in a preheated convection oven at 160 °C for 45 minutes. Using a fork, scrape out the cooked flesh to form spaghetti strands.

Halve the washed cherry tomatoes, crush the garlic. Heat olive oil in a hot pan, briefly sauté the garlic and shrimp (cleaned, deveined), then add tomatoes, salt, and pepper. Sauté for another 2 minutes, finally mix in the spaghetti squash and season to taste.

Garnish with basil leaves and a lemon slice.