Ingredients

The following ingredients have 6 Servings
  • 1 spaghetti squash (about 4 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • ½ cup chopped onion
  • 1 pound peeled and cleaned extra large shrimp
  • Kosher salt and freshly ground pepper (to taste)
  • 2 tablespoons chopped fresh oregano leaves
  • 2 cups diced tomatoes
  • ½ cup roughly chopped kalamata olives
  • 1 cup crumbled feta

Instruction

  • Preheat the oven to 400°F. Cut a large spaghetti squash in half, and scrape out the seeds with a spoon. Place the halves cut side down on a rimmed baking sheet and roast for about 50 minutes until the halves look somewhat wrinkly and collapsed. Remove from the oven and allow to cool for 15 minutes.
  • Use a fork to scrape the inside of the squash to form spaghetti-like strands and place it in a large serving bowl.
  • While the squash is cooling, heat the oil over medium heat in a very large deep skillet, or even a large Dutch oven or pot. Add the garlic and sauté for about 30 seconds until just golden. Add the onion and shrimp, season with salt and pepper and sauté for 4 minutes until the shrimp is pink and almost cooked through. Add the oregano, tomatoes and olives and sauté for another 2 minutes until the mixture is hot and the shrimp are cooked through. Turn into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta, and serve.