Using a large, sharp knife, pierce the spaghetti squash in several places. Place the squash in a glass baking dish and cook in the microwave on HIGH for 12 to 15 minutes, turning the squash halfway through cooking.
Before handling, let the squash stand for 10 minutes. Cut in half lengthwise, and scrape out the seeds and fibers.
Using a fork, twist out strands of the spaghetti squash flesh and place in a bowl. Set aside.
Heat a large nonstick skillet over medium high heat. Add the olive oil and butter. Once the butter is melted, add the garlic and red pepper flakes. Cook, stirring, for 1 minute.
Pour in the white wine and cook at a rapid simmer for 1 to 2 minutes.
Add the shrimp and simmer until just cooked through, 1 to 2 minutes. Stir in the the lemon juice and parsley, and season with salt.
Add the spaghetti squash to the skillet and toss with the shrimp mixture. Serve.