Cut 6-10 slits in the top and sides of the spaghetti squash. Cook it for 10 - 12 minutes in the microwave. Let it cook while preparing the rest of the dish as it is too hot to cut and scoop until it cools.
Rinse, peel, and devein shrimp. Set aside. Get all vegetables. Dice tomatoes and set aside. Chop all herbs and set aside. Place a large skillet on medium heat and add the olive oil.
Slice 3 slices of whole onion. Sauté onion. While onion is beginning to cook, dice peppers and slice mushrooms. Add these as the onion is about halfway cooked. The last couple of minutes of sauté time, add 2 finely chopped cloves of garlic.
Add tomatoes and herbs and spices. You can also optionally add 1/4 teaspoon of Old Bay Seasoning. Simmer for 15 minutes. Add shrimp and cook until just done.
While tomatoes are simmering, prepare the spaghetti squash. Cut off the top and bottom and slice in half. Scoop out the seeds and filaments. Separate the meaty strands from the shell of 1/2 of the squash. Separate the strands and place 1 cup in the bottom of a pasta serving bowl. Separate the remaining squash and put in a container in the frig for another meal.
Pour the shrimp sauce over the pasta and top with Parmesan cheese or a mix of Parmesan, Asiago, and Romano cheese. Eat and enjoy.
Note: all of the herbs listed should be fresh. If using dried herbs go very carefully. Use just a pinch to a teaspoon compared to the amounts listed as you can taste and always add more.
There are 371 calories in 1 serving of Shrimp Italiano.