Spaghetti Squash with Veggies and Shrimp

So I decided to be a little creative tonight and make up my own dinner recipe.  Here are the ingredients I used (I didn't measure but here are the estimates :-) . . .  It made about 4-6 servings.

Ingredients

1 spaghetti squash
1/2 large onion (diced)
1 tomato (diced)
2 carrots (shredded)
3 TBSP sliced fresh basil
3 cups spinach
1 cup chicken broth
1 cup white cooking wine
1 TBSP olive oil
2 TBSP garlic
1 tsp rosemary
1 tsp oregano
1 tsp thyme
Salt and pepper to taste
3 cups shrimp (cleaned, de-veined, tail-off)
Pine nuts

Directions

1) Cut the spaghetti squash into halves.  Then spoon out the seeds much like you would for a pumpkin.  
2) Then cut the spaghetti squash into quarters and place in a steamer over water.  Steam/Boil the spaghetti squash for about 20 minutes over medium-high heat.  Pierce it to make sure it is tender.  While the squash is cooking, place the garlic, onions, and olive oil in a pan to saute until the onions are tender.  Then add the carrots and tomato and saute for about 2 more minutes.  Then add the broth, white cooking wine, and spices and let it simmer for 5-10 minutes.  Leave out the shrimp, spinach, and basil for now.
3) Place the spaghetti squash somewhere to cool.  Then slide a spoon with pressure between the squash and the skin, it will come right out!  So easy :-). 
4) Let the squash cool for a minute or two.  Go ahead and add the raw shrimp and spinach and basil to your pan and cover.  The shrimp will become pink when cooked.  Add in the spaghetti squash.
5) Serve and top with pine nuts and salt and pepper to taste.  I also added a little more fresh basil :-).