Ingredients for Greek Style Shrimp And Spaghetti Squash
- 1 medium spaghetti squash (about 3 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pound peeled and deveined shrimp
- 2 tablespoons lemon juice
- Dried Oregano Leaves
- 1/2 teaspoon salt
- Ground Black Pepper
- 1/2 cup chopped watercress
- 1 cup chopped tomatoes
- 1/4 cup crumbled feta cheese
- 2 tablespoons pine nuts
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How to Make Greek Style Shrimp And Spaghetti Squash
- Preheat oven to 400°F (200°C). Prick a medium spaghetti squash (about 3 pounds) all over with a fork.
- Place the squash on a baking sheet and roast for 45-55 minutes, or until tender when pierced with a fork.
- While the squash roasts, prepare the shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add 4 cloves of minced garlic and sauté for 30 seconds until fragrant.
- Add 1 pound of peeled and deveined shrimp, 2 tablespoons of lemon juice, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Cook shrimp for 3-4 minutes per side, until pink and cooked through.
- Stir in 1 cup of chopped tomatoes, 1/2 cup of chopped watercress, 1/4 cup of crumbled feta cheese, and 2 tablespoons of pine nuts.
- Cook for another 2 minutes, until heated through.
- Once the squash is cooked, let it cool slightly. Cut it in half lengthwise, remove the seeds, and use a fork to scrape out the spaghetti-like strands.
- Serve the shrimp mixture over the spaghetti squash. Garnish with extra feta cheese and pine nuts, if desired.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
16g
Fat
45g
Carbs
5g
