Prep the squash by peeling it.
No need to cook it.
First, slice the butternut squash in half.
Cut the other half of the squash in half and remove the seeds.
Attach according to the directions of the spiralizer and spiralize the squash.
Heat up the avocado oil in a pan.
When the pan is hot add onions, garlic, and celery to the pan until the onions are translucent.
Next, add salt, pepper, lemon zest, lemon juice, wine, chicken broth, or shellfish stock, and cook until the liquid is slightly reduced.
Finally, add spiralized butternut squash cook until the squash is totally cooked. If using spaghetti squash you can skip this step.
Add the shrimp and Langostino to the pan until cooked two to four minutes.
Next, combine the parmesan and tapioca flour together.
Finally, add the cream and parmesan.
Pour into the pan and stir until the sauce in the pan is thickened.
Remove from heat and serve.
If too thick add in more chicken broth or shellfish stock.