1 med. spaghetti squash (about 3 lbs.)
1/4 c. olive oil
2 cloves garlic, minced or crushed
1/2 lb. shrimp, shelled and cleaned (or scallops)
2 tbsp. lemon juice
1 1/2 tbsp. fresh oregano (or 1 tsp. dried)
1/2 tsp. salt
1/4 tsp. pepper
2 sm. tomatoes, chopped
1 lg. bunch watercress or 1/2 bag spinach, washed
1/4 c. toasted pine nuts (optional)
1 c. crumbled Feta or grated Parmesan cheese

Cut squash lengthwise; bake face down on oiled cookie sheet at 375 degrees for about 30 minutes or until easily pierced by fork. Cool; scoop out insides. Heat oil and saute garlic. Add shrimp, lemon juice, and spices. Saute, stirring occasionally, about 3 minutes. Add tomatoes and watercress or spinach and cook 1 minute longer until vegetables are wilted. Add pine nuts and cheese and toss with squash. Serve heaped in squash shells or individual casseroles. Makes 2 generous servings.