pear, peeled, cored, and finely chopped (about 1 cup)
cup chopped kale
tsp minced jalapeño pepper
Tbsp yellow raisins
pound jumbo shrimp
extra-virgin olive oil
Preheat the oven to 400˚F. Slice the spaghetti squash in half lengthwise and scoop out the seed and pulp with a spoon. Place the halves in a baking pan and baste with the pear butter. Roast until tender, about 30 - 40 minutes.
Using the tines of a fork, shred the meat of the squash into buttery yellow 'noodles'. Toss in the cheese until melted.
Combine the pear, kale, jalapeño, raisins, and pepitas together and toss into the spaghetti squash.
Salt and pepper the shrimp. Heat enough oil in a large pan over medium-high heat to cover the base of the pan. When hot, add the shrimp to the pan, in shifts if necessary. Cook for 2 minutes per side and serve on the spaghetti squash.