Greek-Style Shrimp and Spaghetti Squash
1/4 cup olive oil
2 garlic cloves, crushed
1 1/2 pounds shrimp, peeled and deveined
2 tablespoons lemon juice
2 dried oregano leaves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 pound watercress
2 tomatoes, seeded and chopped
1 cup crumbles feta cheese
1/2 cup pine nuts
- 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 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.