Prepare The Spaghetti Squash:

Cut spaghetti squash in half, crosswise. Scoop out the seeds.

Slow Cooker

1. Add broth, lemon juice, onion, garlic, parsley, salt, pepper, and melted ghee to the slow cooker. Stir to mix well. Add the prepared spaghetti squash the slow cooker, hole side down.
2. Cook on for HIGH 2 to 3 hours or LOW 4 to 6. It’s done when the the spaghetti squash is soft.
3. Carefully remove the spaghetti squash from the slow cooker, it will be hot.
4. Stir in the coconut milk or whipping cream. Add shrimp and cook an additional 10 minutes or until the shrimp is pink.

Instant Pot

1. Add ghee to the Instant Pot and select sauté. The ghee doesn’t have to be melted first, that’s only for the slow cooker. Once hot add the onion and cook for 2 to 5 minutes or until the onions are soft. Add the garlic and cook an additional minute.
2. Turn off the Instant Pot. Pour in the broth & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Stir in the lemon juice, parsley, salt, and pepper. Add the prepared spaghetti squash, hole side down.
3. Close lid and seal valve. Set high pressure and cook for 25-30 minutes* or until the squash is soft.
4. When cooking  time is complete, quick release the pressure. If the squash is tender to the touch, it’s done. If this is the case, cook an additional 2 minutes.
5. Carefully remove the spaghetti squash (it will be hot) from the Instant Pot and set aside.
6. Turn the pressure cooker to sauté. Stir in the coconut milk or whipping cream. Gently stir in the shrimp and cook an additional 5-10 minutes or until the shrimp are pink.

To Serve:

Using a fork, scrape the side of the spaghetti squash so you have long, spaghetti-like strands. Top with shrimp and sauce from the slow cooker or Instant Pot.