Heat oven to 350 F. Cut squash in half and scoop out seeds. Fill baking pan with ¾ cup water, place squash cut side down, and roast for 2 hours or until tender.
On a rimmed baking sheet, toss shrimp with oil, garlic, salt, pepper and lemon juice then bake for 10 minutes or until shrimp is cooked through.
With a fork, scrape the flesh from the squash into a large bowl. Mix in shrimp and cooking juices. Top with fresh basil and cheese.