Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment. With a very sharp chef's knife, cut each squash in half lengthwise. With spoon, scrape out and discard seeds.

Brush cut-sides of squash with 2 tablespoons oil and place cut-sides down on prepared pan. Poke holes in squash peel. Roast 40 minutes.

In a medium bowl, toss shrimp and shredded carrots with remaining 1 tablespoon oil. Season with salt and pepper. Scatter shrimp on pan around squash. Roast until shrimp are cooked through, 15 minutes. Remove from oven and turn squash cut-sides up to cool slightly.

While squash cools, in a large bowl, stir together hot sauce and vinegar. Add shrimp and vegetables. Toss to combine. Season with salt to taste.

With a fork, scrape squash from peel to separate strands. Divide shrimp mixture among squash. Garnish with blue cheese and green onions.

Source: Hannaford fresh Magazine, October November 2025