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Ingredients

How to make it

  • 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.
  • Makes 4 servings.

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