Reduce spaghetti squash crosswise into 1-inch dense rings. Pull seeds. Destination bands on microwavable plate. Pour 1/4 glass liquid in the dish. Cover with synthetic place. Microwave on HIGH 7 moments or until tender. Allow stand in microwave ten minutes. Carefully remove from microwave oven. Peel skin from the squash, then shred the skin, using hands or a fork, into long thin strands. Put squash noodles in large bowl. Discard the skin. (Should produce about 5 glasses of squash noodles.)
Meanwhile, combine soy sauce, honey, 1 1/2 teaspoons regarding the garlic dust and 1 teaspoon regarding the ginger in small bowl until well blended. Put aside.
Heat 1 tablespoon of the oil in huge skillet on medium-high temperature. Include carrots and pepper; stir-fry three minutes. Include shrimp and sauce blend; stir-fry 2 minutes or simply just until shrimp change green. Remove shrimp combination from skillet.
Heat staying 1 tablespoon oil in skillet on medium-high heat. Include squash noodles, remaining 1/2 tsp garlic dust and 1/4 teaspoon ginger; prepare and blend carefully 1 min to heat up through. Return shrimp combination to skillet; throw gently with squash noodles. Remove from temperature. Sprinkle with green onions.