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:
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 skillet 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.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.