Greek-Style Spaghetti Squash with Shrimp

Ingredients:

• 1 large spaghetti squash (about 1.8 kg)
• 2 tbsp. l. olive oil
• 1 teaspoon crushed garlic
• 450 g peeled and washed large shrimp (26-30 shrimp)
• 1/2 cup chopped onion
• 2 cups diced tomatoes
• 1/2 cup coarsely chopped olives
• 2 tablespoons chopped oregano leaves
• 1 cup crumbled feta

Preparation:

1. Preheat oven to 200°C.
2. Cut the spaghetti squash in half and scoop out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet. Bake until the squash is slightly shriveled and reduced in size, about 50 minutes. Remove from the oven and let cool for 15 minutes.
3. Using a fork, scrape the inside of the squash to create spaghetti-like strands. Transfer to a large serving bowl.
4. Heat oil over medium heat in a very large, deep skillet (a large cast-iron pot or saucepan will do). Add the garlic and sauté until golden brown, about 30 seconds. Add the shrimp and onion, season with salt and pepper. Saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives, and oregano. Cook until the mixture is hot and the shrimp are cooked through, about 2 more minutes.
5. Pour the shrimp mixture into a serving bowl and toss with the spaghetti squash. Sprinkle with feta and serve.