A Greek-style lemony herbed tomato sauce with succulent shrimp, pine nuts and crumbled feta cheese served over cooked strands of spaghetti squash.

Greek-Style Shrimp and Spaghetti Squash

1 spaghetti squash
1/4 cup olive oil
2 garlic cloves, crushed
1 1/2 pounds shrimp, peeled and deveined
2 tablespoons lemon juice
2 teaspoons dried oregano leaves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 pound watercress
2 tomatoes, seeded and chopped
1 cup crumbled feta cheese
1/2 cup pine nuts

1. 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.
2. 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.
3. Scrape the squash lengthwise to separate the strands. Pour the shrimp mixture over the squash to serve.

Makes 4 servings.