Imagine twirling your fork into a plate of vibrant, flavor-packed goodness that looks like pasta but feels like a nutritional superpower! This Greek-style Spaghetti Squash with Shrimp is about to revolutionize your dinner routine, transforming a humble squash into a restaurant-worthy dish that'll make your taste buds dance and your body thank you. Perfect for health-conscious foodies and Mediterranean cuisine lovers, this recipe is your ticket to a quick, delicious, and Instagram-worthy meal that proves healthy eating never has to be boring.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash lengthwise in half and remove the seeds using a spoon.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes until the squash is tender and easily pierced with a fork.
- While the squash is roasting, prepare the shrimp. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add the peeled and deveined shrimp to the skillet. Sprinkle with oregano, salt, and black pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and are just cooked through.
- Once the squash is done, remove from the oven and let it cool for 5 minutes. Use a fork to scrape the flesh, creating spaghetti-like strands.
- Transfer the squash strands to a serving platter. Top with the cooked shrimp, crumbled feta cheese, and chopped fresh parsley.
- Serve immediately while warm, ensuring the shrimp and squash are evenly distributed. Optionally, drizzle with extra olive oil or lemon juice for added flavor.
Tips
- Squash Selection: Choose a spaghetti squash that feels heavy for its size, with a firm, uniform color and no soft spots.
- Roasting Hack: To make cutting the squash easier, microwave it for 3-4 minutes to soften the skin before slicing.
- Shrimp Cooking Precision: Don't overcook the shrimp! They're done when they turn pink and curl slightly - about 2-3 minutes per side.
- Flavor Boosters: For extra zing, add a squeeze of fresh lemon juice or a sprinkle of red pepper flakes before serving.
- Make-Ahead Friendly: Roast the squash and prepare the shrimp in advance, then quickly reheat and assemble just before serving.
- Storage Tip: Store leftover components separately in the refrigerator to maintain the best texture and prevent sogginess.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: g
Cholesterol: 180mg
