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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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 Rating: 5 / 5 - Reviews: 9
Oct 18, 6:54 PM
jen says:
Jun 4, 3:57 PM
Heather (New Jersey) says:
Jul 28, 9:44 AM
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Oct 4, 6:34 PM
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Oct 19, 9:58 AM
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Feb 10, 12:58 PM
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Mar 19, 6:01 PM
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Apr 15, 3:33 PM
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Jun 17, 10:42 PM
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