Greek-style Shrimp and Spaghetti Squash |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a great dish that substitutes spaghetti squash for carb-laden pasta! Ingredients:
1 large spaghetti squash |
1/4 cup olive oil |
2 garlic cloves, crushed |
1 1/2 lbs shrimp, peeled and deveined |
2 tablespoons lemon juice |
2 teaspoons dried oregano leaves |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
1/2 lb watercress |
2 tomatoes, seeded and chopped |
1 cup crumbles feta cheese |
1/2 cup pine nuts |
Directions:
1. Prick spaghetti squash with a fork and place in a large kettle.
2. Cover with water and bring to a boil.
3. Reduce the heat and simmer, covered, for 45 minutes.
4. Drain and slice the squash in half.
5. Remove the seeds and cool.
6. Heat olive oil in a skillet over medium heat and saute crushed garlic cloves.
7. Add peeled, cleaned shrimp, lemon juice, oregano, salt, and pepper.
8. Cook, stirring constantly, for 3 to 4 minutes.
9. Add watercress, chopped tomatoes, crumbled feta cheese, and pine nuts.
10. Stir until well heated, about 2 minutes.
11. Scrape the squash lengthwise to separate the strands.
12. Pour the shrimp mixture over the squash to serve.
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