Slice the spaghetti squash in half lengthwise. Using a spoon, scoop the seeds out from the center and discard. Place the spaghetti squash in a microwave safe dish with 1/2 cup water.
Cook on high 12-15 minutes or until the squash is tender. You can alternatively roast the squash in the oven at 400 F for 45 minutes. Once the squash is cooked, cool in the pan 10 minutes before removing the flesh.
Bring a large skillet to medium heat. Add the ghee and olive oil to the pan. Cook until the ghee is melted then add the parmesan and lemon juice.
Once the parmesan has melted into the sauce add the garlic, red pepper flakes, saffron and cook 2-3 minutes to release the flavors then add the shrimp.
Sprinkle with salt, pepper and parsley flakes. Cook until shrimp is opaque 4-5 minutes.
While the shrimp cooks, remove the flesh from the spaghetti squash skin and divide into 4 portions. Serve with the shrimp and sauce immediately or store in meal prep containers.