Sort of Shrimp Scampi

For 2 servings:
1/2 spaghetti squash baked and twirled - makes about 4 cups
1 lb raw shrimp peeled and cleaned
1/2 cup white wine
1 cup chicken stock
1 tablespoon butter
3-4 tomatoes, chopped
much garlic ( I used 5 cloves, but I love garlic, maybe you want 2 or 3) chopped
jalapenos or pepperochini peppers or red pepper flakes, to taste, if you like heat
2 tablespoons grated parm (using fresh helps, if you use the pre grated you'll need to add more to get the flavor right)
salt, pepper, and lemon juice to taste.

Put white wine, garlic, butter, and chicken stock into a saute pan over med/high heat.  Add shrimp when it starts to simmer.  Cook until shrimp are done, pull shrimp out and put tomatoes and peppers into the pan.  Once the tomatoes soften a little bit, add the spaghetti squash and the parm.  When tomatoes and squash are heated through and stock/wine is coating the squash, pour it out into bowls and top with the shrimp.  Makes 2 large servings at under 600 cals, or a side dish for 4 under 300 cals.