The salty feta and olives are so great with the plump, sweet shrimp and the buttery strands of squash. This dish is great hot, but also delicious at room temperature. Try different herbs if you like. This was a very big hit in my house.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1 large spaghetti squash (about 4 pounds)
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 pound peeled and cleaned extra-large shrimp
- 1/2 cup chopped onion
- Kosher salt and freshly ground black pepper
- 2 cups diced tomatoes
- 1/2 cup roughly chopped kalamata olives
- 2 tablespoons chopped fresh oregano leaves
- 1 cup crumbled feta
Instructions
- Preheat the oven to 400 degrees F.
- Cut the 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 until the halves look somewhat wrinkly and collapsed, about 50 minutes. 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 transfer to a large serving bowl.
- Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
- Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 275 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 21 g |
| Cholesterol | 144 mg |
| Sodium | 1198 mg |
| Serving Size | 1 of 6 servings |
| Calories | 275 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 21 g |
| Cholesterol | 144 mg |
| Sodium | 1198 mg |
Reviews
If you’re thinking of trying this recipe. Do it! It’s amazing.
I rarely rate a recipe, but I must say this one is over the top!!! My husband loves it!! I did add red pepper flakes and parsley just to give it a little more kick, but not necessary. You must try it.
We love this recipe, the flavor is amazing. Great alternative for a meatless meal
Stop the presses! What an awesome recipe! It’s packed with flavor and is a great base when you want to jack up the veggies. I added mushrooms, zucchini and peppers, all roasted in advance. Also gave a kick of heat with a pinch of crushed red pepper. It could easily be a vegetarian dish by nixing the shrimp.
WOW !! Loved it !!!!
This recipe was really good. Only make one change. When putting the squash in the oven I brushed it with olive oil and seasoned it with Italian Seasoning. Just added another level of savory. Could also add a few red pepper flakes!!
Made this tonight and there was none left between three people. It is absolutely divine! I’ll keep this among my favorite recipes.
It’s delish! We loved it!