- 1 medium-large spaghetti squash
- 2 tablespoons olive oil or butter
- 1 teaspoon minced garlic
- 1/2 to 3/4 pound large shrimp, peeled and deveined, or leftover cooked shrimp from the Greek Shrimp meal*
- 1-1/2 cups roasted eggplant, asparagus and red pepper pieces*
- 1 teaspoon dried thyme
- 2 ounces crumbled feta cheese
- Chopped curly parsley*
- Chopped mint*
- Salt and pepper, to taste
- *If cooking the “stack” of 3 meals, you will have this leftover from Greek Shrimp with Asparagus, Eggplant and Feta.
About this recipe
This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three to best utilize your time and ingredients. Start with Greek Shrimp with Asparagus, Eggplant and Feta. After cooking that, you will be part-way toward two other meals in the stack, this one for Shrimp Spaghetti Squash Bowls and Shrimp Bruschetta.
Preheat oven to 425°. Cut the spaghetti squash in half lengthwise (microwave it first for 2-4 mins for easier cutting). Scoop out the strings and seeds and discard. Place squash cut side down on an oiled baking sheet. Roast until tender when poked, about 40 to 55 minutes depending on size.
Let squash cool for a few minutes then loosen the strands from the skin with a fork.
Add olive oil/butter to a large skillet set to medium heat. Once hot, add 1 teaspoon minced garlic and the shrimp. (If you are cooking this single meal only, saute shrimp until opaque.) Add in remaining roasted eggplant, asparagus, red pepper and spaghetti squash strands, then warm until heated throughout, about 1 to 2 minutes, tossing with tongs occasionally.
Add 1 to 2 tablespoons olive oil, thyme and some salt and pepper to the skillet. Mix gently, then plate the meal in bowls. Garnish with feta cheese, fresh parsley and mint.
Amy shops for organic food locally at Native Sun Jax!