Spaghetti squash and shrimp

I found this recipe in my Martha Stewart Everyday Food magazine and changed it a little.

1 large spaghetti squash
1 pound of shrimp
salt
pepper
olive oil
Mrs. Dash Southwest Chipotle seasoning
1 large lemon

Preheat oven to 450 degrees. Cut spaghetti squash in half (easier said than done, be careful!). Scoop out seeds. Coat the inside part of the squash w/ olive oil, salt, pepper and chipotle seasoning. Roast in the oven for 45-55 min or until squash is tender. Once tender, scoop out the inside w/ a fork into a new bowl/serving dish and add more seasoning/salt/ pepper and olive oil to taste. In the meantime, turn the oven down to 350 degrees. Spread shrimp out in your roasting pan. Cover with the juice of one lemon, dash of olive oil, pinch of salt and pepper. Roast in the oven for about 5-8 minutes or until they just turn pink. Remove from oven and add shrimp and its juices to your spaghetti squash. Makes about 4 servings or if you and your husband and really hungry, serves 2. :-)