Directions:
1. Boil salted water in a large pot. Add the spaghetti and cook it al dente according to the instructions given on the package.
2. While the pasta is cooking cut off the top and bottom of the squash. Using a vegetable peeler, peel the squash into ribbons into a colander, turning the squash each time you peel. Discard the core and seeds.
3. Keep aside ¼ cup of the pasta water and drain the pasta over the pasta ribbons. Take a medium bowl and transfer the contents to it. Toss it to evenly distribute the pasta and squash ribbons.
4. In a bowl, toss the shrimp with half a teaspoon salt and some ground pepper. To a large skillet kept over medium high heat, add one tablespoon oil. Add shrimp to this and spread it into one layer. Cook it for around 2 minutes without stirring till it turns just pink around the edges.
5. Stir the shrimp. Add the garlic cloves, tomatoes and pepper flakes to this. Continue to cook it for around a minute till the tomatoes soften and the garlic becomes toasted.
6. Add the pasta and squash ribbons to this along with broth and the remaining 1 tablespoon of olive oil. Keep tossing and cooking this till the entire contents turn warm and most of the liquid is absorbed. If the noodles seem dry, add the pasta water, a small quantity at a time. Season the dish with more salt and pepper and serve it garnished with chives.