Just spaghetti squash in half length-wise. Scoop out seed with a spoon, and poke holes into the flesh with a fork. Season with salt and add 1 tbsp of butter into each half. Bake at 425 for about 40 minutes or until sides are fork tender.
While the spaghetti squash is cooking, add oil, lemon juice, salt and pepper into a bag with shrimp and let sit in the fridge for about 10 minutes.
Preheat oven to on high heat. Add shrimp and asparagus tossed in olive oil and salt and pepper. Grill for about 10 minutes
When spaghetti squash is done, shred with a fork and place into a bowl. Add about 1 tbsp pesto, fresh Parmesan and stir.
Chop shrimp and asparagus into bite sized pieces, place on top of spaghetti squash with some fresh sliced cherry tomatoes and serve!