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SPAGHETTI SQUASH AND SHRIMP OR SCALLOPS | |
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. |
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