Greek-Style Spaghetti Squash with Shrimp Recipe

Greek-Style Spaghetti Squash with Shrimp

• Difficulty: Simple
• Makes: 6 servings
• Nutrition per serving: (out of 6) Calories 275 | Total Fat 13g | Saturated Fat 5g | Carbs 22g | Fiber 6g | Sugar 9g | Protein 21g | Cholesterol 144mg | Sodium 1198mg
• Total time: 1 hour 30 minutes
• Preparation: 15 minutes
• Inactive: 15 minutes
• Cooking: 1 hour

Briny feta and savory Kalamata olives pair with tender shrimp and delicate spaghetti-squash strands in this flavorful dish. It's delicious served warm or at room temperature, and you can vary the herbs to suit your taste this has long been a favorite at our table.

Ingredients

• 1 large spaghetti squash (approx. 4 lbs)
• 2 tablespoons olive oil
• 1 teaspoon garlic, finely minced
• 1 pound extra-large shrimp, peeled and deveined
• 1/2 cup chopped onion
• Kosher salt and freshly cracked black pepper
• 2 cups tomatoes, diced
• 1/2 cup Kalamata olives, coarsely chopped
• 2 tablespoons fresh oregano, chopped
• 1 cup feta cheese, crumbled

Instructions

1. Preheat the oven to 400F.
2. Slice the spaghetti squash lengthwise and scoop out the seeds. Place cut-side down on a rimmed baking sheet and roast until the squash is slightly shriveled and has collapsed a bit, about 50 minutes. Remove and let cool 15 minutes.
3. Use a fork to shred the flesh into spaghetti-like strands and transfer them to a large serving bowl.
4. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the minced garlic and cook until just turning golden, about 30 seconds. Add the shrimp and chopped onion, season with salt and pepper, and cook until the shrimp turn pink and are nearly done, about 4 minutes.
5. Stir in the diced tomatoes, chopped olives, and oregano; cook until heated through and the shrimp are fully cooked, about 2 more minutes.
6. Toss the shrimp mixture with the spaghetti squash strands, then top with crumbled feta before serving.