I love spaghetti squash. I didn’t even know what it was until I was an adult, but now I couldn’t live without it. My kids LOVE it too! My daughter, Gracie, requests spaghetti squash for dinner all the time.
I just happened to have a spaghetti squash on hand the other night, I didn’t know what I was going to do with it, so I just started pulling things out of the fridge when I realized I had a theme going on. Tomatoes, Feta, and this delicious Greek Seasoning.
I use this seasoning for the tomato and feta dip recipe I shared a few weeks ago. If you missed it click here… Anyway, I started by generously sprinkling my Greek Seasoning on my spaghetti squash with a little olive oil.
While it was baking, the smell was amazing and I was so glad I tried it. This is ridiculously healthy and SO SO yummy! My whole family gobbled it up, even my two-year-old! Here’s what you need.
Greek Shrimp Pasta
1 spaghetti squash
1 carton of cherry tomatoes
1/2 cup of crumbled Feta cheese
3 T. of Cavender’s Greek Seasoning
2 cloves of garlic
1/2 onion, chopped
3 T. olive oil
1 12 oz. bag of shrimp, cooked and tails off.
Split your spaghetti squash in half, drizzle with 1 T. olive oil and 1 T. of Greek seasoning. Bake for 50 minutes at 375 degrees.
The last 10 minutes of baking, start chopping your tomatoes, onion, and garlic. Sprinkle a little salt on the tomatoes to get the juices flowing.
Start sautéing your onion and garlic in remaining olive oil until soft.
Then add your tomatoes to the pot and cook until they are warmed through.
Finally, shred your spaghetti squash and add it to the pot, along with the shrimp and the remaining Greek seasoning. Give it a few tosses and then pour into your serving dish and sprinkle Feta on top.
I love this dish because it’s low-calorie, low-carb, and loaded with veggies!