Garlic Shrimp with Cilantro Spaghetti Squash

From EatingWell 

Makes: 4 servings 

• Serving Size: 2/3 cup shrimp & 3/4 cup squash 
• Active Time: 25 minutes 
• Total Time: 25 minute 

Ingredients: 

• 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded 
• 2 tablespoons extra-virgin olive oil 
• 1 tablespoon minced garlic 
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1/2 teaspoon salt, divided 
• 1/4 teaspoon cayenne pepper 
• 1/3 cup dry white wine, such as pinot grigio 
• 1 pound peeled and deveined raw shrimp (16-20 per pound), tails left on if desired 
• 1 tablespoon lemon juice 
• 1/4 cup chopped fresh cilantro 
• 2 tablespoons unsalted butter, melted 
• 1/4 teaspoon ground pepper 
• Lemon wedges for serving 

Instructions: 

1. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.) 
2. Meanwhile, heat oil in a large skillet over medium-high heat. 
3. Add garlic, coriander, cumin, 1/4 teaspoon salt and cayenne; cook, stirring, for 30 seconds. 
4. Add wine and bring to a simmer. 
5. Add shrimp and cook, stirring, until the shrimp are pink and just cooked through, 3 to 4 minutes. 
6. Remove from heat and stir in lemon juice. 
7. Use a fork to scrape the squash from the shells into a medium bowl. 
8. Add cilantro, butter, pepper and the remaining 1/4 teaspoon salt; stir to combine. Serve the shrimp over the spaghetti squash with a lemon wedge on the side.