Greek-Style Spaghetti Squash with Shrimp
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
When raw, spaghetti squash is virtually identical internally to other varieties. It truly lives up to its name after cooking. When cooked, the flesh separates quite easily into individual strands, which truly resemble spaghetti. One of the best uses for this unusual product is pairing it with traditional Greek salty feta cheese, olives, and sweet shrimp.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large spaghetti squash (about 1.8 kg)
- 2 tbsp. l. olive oil
- 1 teaspoon crushed garlic
- 450 g peeled and washed large shrimp (26-30 shrimp)
- 1/2 cup chopped onion
- 2 cups diced tomatoes
- 1/2 cup coarsely chopped olives
- 2 tablespoons chopped oregano leaves
- 1 cup crumbled feta
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Recipes with similar ingredients: spaghetti squash, garlic, shrimps, onions, tomatoes, olive, oregano, feta cheese
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Cut the spaghetti squash in half and scoop out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet. Bake until the squash is slightly shriveled and reduced in size, about 50 minutes. Remove from the oven and let cool for 15 minutes.
- Using a fork, scrape the inside of the squash to create spaghetti-like strands. Transfer to a large serving bowl.
- Heat oil over medium heat in a very large, deep skillet (a large cast-iron pot or saucepan will do). Add the garlic and sauté until golden brown, about 30 seconds. Add the shrimp and onion, season with salt and pepper. Saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives, and oregano. Cook until the mixture is hot and the shrimp are cooked through, about 2 more minutes.
- Pour the shrimp mixture into a serving bowl and toss with the spaghetti squash. Sprinkle with feta and serve.
Author of the recipe - Katie Workman is a food writer.
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