Greek-Style Shrimp With Feta and Spaghetti Squash

Name: Greek-Style Shrimp With Feta and Spaghetti Squash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 serving(s)
Ingredients: 1 medium spaghetti squash; 1 tablespoon olive oil; 1 garlic clove, crushed; 8 ounces shrimp, peeled and deveined; 1 tablespoon lemon juice; 2 teaspoons fresh oregano leaves (or 1 teaspoon dry); 1 pinch salt; 1/8 teaspoon ground black pepper; 1 cup watercress; 1 cup cherry tomatoes, halved; 1/4 cup crumbled feta cheese; 2 tablespoons pine nuts

Submitted by gold.klas

"Spaghetti squash makes a lovely and less caloric substitute for pasta! This dish has lots of flavor and lots of no point veggies! You can place the cooked squash in a pasta bowl and top with sauce or mix the two before serving. The yield of cooked spaghetti squash is variable so I prefer to use the pasta bowl method. And besides, a full pasta bowl looks far more appealing than food spread out on a dinner plate! Points: 7"

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Ready In:: 35mins
Ingredients:: 12
Serves:: 2

ingredients

1 medium spaghetti squash
1 tablespoon olive oil
1 garlic clove, crushed
8 ounces shrimp, peeled and deveined
1 tablespoon lemon juice
2 teaspoons fresh oregano leaves (or 1 teaspoon dry)
1 pinch salt
¹⁄₈ teaspoon ground black pepper
1 cup watercress
1 cup cherry tomatoes, halved
¹⁄₄ cup crumbled feta cheese
2 tablespoons pine nuts

directions

Prick spaghetti squash with a fork and place in the microwave.
Cook on high for 4 minutes.
Check for doneness (should yield to the touch); rotate and continue cooking a minute or two at a time until done.
Allow to cool slightly and slice the squash in half.
Remove the seeds .
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 and pine nuts.
Stir until well heated, about 2 minutes.
Stir in the crumbled feta cheese.
Scrape the squash lengthwise to separate the strands.
Combine the squash with the sauce.
Additional feta crumbles can be sprinkled on top.
Enjoy!

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RECIPE SUBMITTED BY

gold.klas

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!

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