Preheat oven to 400 degrees Fahrenheit. Slice spaghetti squash in half and remove seeds. Coat both halves with olive oil, 1 tsp salt, and 1 tsp pepper. Place on a baking sheet lined with aluminum foil and bake for 40 minutes or until fully cooked. Allow to cool for 10 minutes.
Spray a medium sized saucepan with cooking spray and sauce garlic until lightly browned. Add almond milk and Greek yogurt, whisk to combine. Once sauce begins to boil slightly, add parmesan cheese and reduce heat to low. Mix periodically until cheese has fully melted then remove pot from heat.
In a large skillet, thaw shrimp over medium heat. Drain excess water. Add garlic infused olive oil, and remaining salt and pepper. Cook for 3 minutes.
Combine shrimp and spaghetti squash with sauce and toss to combine.