Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 6 minutes. Rotate each piece, recover and cook for about 6 minutes more or until tender and easily pierced with a fork. Let stand covered, for 5 minutes.
Meanwhile, combine slaw, scallions and teriyaki sauce in skillet. Cook for approximately 5 minutes or until cabbage is tender. Add shrimp. Stir and continue to cook until heated through.
"Comb" out the spaghetti squash strands with a fork onto each plate. Top with 1/4 of the shrimp and slaw mixture. Stir and enjoy!