Directions:
- Prick spaghetti squash with a fork and place in a large kettle.
- Cover with water and bring to a boil.
- Reduce the heat and simmer, covered, for 45 minutes.
- Drain and slice the squash in half.
- Remove the seeds and cool.
- Heat olive oil in a skillet over medium heat and saute crushed garlic cloves.
- Add peeled, cleaned shrimp, lemon juice, oregano, salt, and pepper.
- Cook, stirring constantly, for 3 to 4 minutes.
- Add watercress, chopped tomatoes, crumbled feta cheese, and pine nuts.
- Stir until well heated, about 2 minutes.
- Scrape the squash lengthwise to separate the strands.
- Pour the shrimp mixture over the squash to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 885.08 Kcal (3706 kJ) | ||
| Calories from fat | 593.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.94g | 101% | |
|---|---|---|---|
| Cholesterol | 132.01mg | 44% | |
| Sodium | 2537.55mg | 106% | |
| Potassium | 572.45mg | 12% | |
| Total Carbs | 56.31g | 19% | |
| Sugars | 4.13g | 17% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 23.06g | 46% | |
| Vitamin C | 32.8mg | 55% | |
| Iron | 3.3mg | 18% | |
| Calcium | 325.4mg | 33% | |
| Amount Per 100 g | |||
| Calories | 244.88 Kcal (1025 kJ) | ||
| Calories from fat | 164.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.24g | 101% | |
|---|---|---|---|
| Cholesterol | 36.52mg | 44% | |
| Sodium | 702.07mg | 106% | |
| Potassium | 158.38mg | 12% | |
| Total Carbs | 15.58g | 19% | |
| Sugars | 1.14g | 17% | |
| Dietary Fiber | 1.11g | 16% | |
| Protein | 6.38g | 46% | |
| Vitamin C | 9.1mg | 55% | |
| Iron | 0.9mg | 18% | |
| Calcium | 90mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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