One of my favorite pasta dishes to order is shrimp so I thoght it'd be fun to make something similar using spaghetti squash! You can also add more veggies to the dish if you like., try sauteing some mushrroms, zucchini or cherry tomatoes and adding them to the mix. I absolutely love the possibilities of this dish! Who needs pasta when you have delicious buttery strands of squash instead? Spaghetti squash is also super versatile because there isn’t much flavor so pairing with different sauces and herbs really turns out delicious!

Ingredients: Serves 2

1 med. spaghetti squash {about 3 lbs.}
1/4 c. olive oil
10 cloves garlic, minced or crushed
1/2 lb. shrimp, shelled and cleaned 
2 tbsp. lemon juice
1 1/2 tbsp. fresh oregano {or 1 tsp. dried}
1/2 tsp. salt
1/4 tsp. pepper
2 sm. tomatoes, chopped
1 lg. bunch watercress or 1/2 bag spinach, washed
1/4 c. toasted pine nuts {optional}
1 c. crumbled Feta or grated Parmesan cheese 



Cut squash lengthwise; bake face down on oiled cookie sheet at 375 degrees for about 30 minutes or until easily pierced by fork. Cool; scoop out insides.

Heat oil and saute garlic. Add shrimp, lemon juice, and spices. Saute, stirring occasionally, about 3 minutes. Add tomatoes and watercress or spinach and cook 1 minute longer until vegetables are wilted.

Add pine nuts and cheese and toss with squash. Serve heaped in squash shells or individual casseroles.



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Bon appetite!