Greek-Style Shrimp With Feta and Spaghetti Squash |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Spaghetti squash makes a lovely and less caloric substitute for pasta! This dish has lots of flavor and lots of no point veggies! You can place the cooked squash in a pasta bowl and top with sauce or mix the two before serving. The yield of cooked spaghetti squash is variable so I prefer to use the pasta bowl method. And besides, a full pasta bowl looks far more appealing than food spread out on a dinner plate! Points: 7 Ingredients:
1 medium spaghetti squash |
1 tablespoon olive oil |
1 garlic clove, crushed |
8 ounces shrimp, peeled and deveined |
1 tablespoon lemon juice |
2 teaspoons fresh oregano leaves (or 1 teaspoon dry) |
1 pinch salt |
1/8 teaspoon ground black pepper |
1 cup watercress |
1 cup cherry tomatoes, halved |
1/4 cup crumbled feta cheese |
2 tablespoons pine nuts |
Directions:
1. Prick spaghetti squash with a fork and place in the microwave.
2. Cook on high for 4 minutes.
3. Check for doneness (should yield to the touch); rotate and continue cooking a minute or two at a time until done.
4. Allow to cool slightly and slice the squash in half.
5. Remove the seeds .
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 and pine nuts.
10. Stir until well heated, about 2 minutes.
11. Stir in the crumbled feta cheese.
12. Scrape the squash lengthwise to separate the strands.
13. Combine the squash with the sauce.
14. Additional feta crumbles can be sprinkled on top.
15. Enjoy!
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