In a large skillet saute fresh cut asparagus in melted butter over medium heat stirring occasionally.
Add lemon zest, minced garlic, Old Bay seasoning, uncooked shrimp (tails off and deveined), and red pepper flakes, salt, and pepper.
Stir and cook until the shrimp turn pink and opaque in color.
Add heavy cream and lemon juice to the skillet and cook an additional 2-3 minutes to thicken slightly.
Fork and fluff the cooled spaghetti squash into strands.
Add Parmesan cheese to the shrimp scampi mixture.