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–+ servings

Mediterranean Spaghetti Squash With Shrimp

A great low-carb healthy alternative to pasta that’s quick, delicious and easy to prepare. With tender spaghetti squash, juicy shrimp and feta cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mediterranean
Servings 4 servings
Calories 414 kcal

Equipment

Ninja Instant Cooker

Ingredients
  

  • 1 cup water
  • 1 medium spaghetti squash halved and seeds removed
  • 3 tbsp olive oil
  • 5 cloves garlic minced
  • 1 14.5 ounce can diced tomatoes
  • ½ tsp pepper
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ cup wine (preferably red but you can use white as well)
  • 1 lb peeled and cleaned jumbo raw shrimp
  • 1 8 ounce bag fresh spinach
  • 1 cup crumbled feta cheese
  • 1 teaspoon dried oregano

Instructions
 

  • Place the trivet in your instant cooker and pour in the water.
  • Place squash halves on top of the trivet. Set to pressure cook on high for 7 minutes. It will take the pressure cooker approximately 5 minutes to build pressure before the cooking cycle begins.
  • Follow the manufacturer's guide for quick release, then carefully remove lid.
  • Remove squash and allow to cool slightly for easier handling.
  • Using a fork, scrape the spaghetti squash strands into a bowl and set bowl aside. Discard skins.
  • Heat olive oil over medium heat in a large skillet.
  • Add garlic and saute until golden, about one minute.
  • Add diced tomatoes, pepper, onion powder, smoked paprika and wine.
  • Add shrimp to the tomato mixture, and continue to cook for 2 minutes.
  • Add in spinach, stirring until spinach wilts and shrimp is no longer pink, another 2 minutes.
  • Carefully add in the spaghetti squash strands and toss gently to combine.
  • Remove from heat and top with feta cheese and oregano. Serve immediately and enjoy!

Notes

  • Looking to add a little spice to this dish? Stir in some red pepper flakes to add a little heat.
  • For conventional oven method for cooking squash preheat oven to 400 degrees. Slice the squash in half lengthwise and remove seeds. Drizzle the inside with olive oil. Place the squash cut side down on a baking sheet and pierce the squash several times with the tines of a fork. Roast for 40-50 minutes, until cut sides are lightly golden in color, and the inside is easily pierced with a fork.

Nutrition

Calories: 414kcalCarbohydrates: 21gProtein: 30gFat: 21gSaturated Fat: 8gCholesterol: 319mgSodium: 1347mgPotassium: 419mgFiber: 4gSugar: 9gVitamin A: 595IUVitamin C: 11mgCalcium: 420mgIron: 4mg
Keyword Dinner Ideas, Instant Cooker, shrimp, Spaghetti Squash, Spinach, Squash, Vegetables, Vegetarian, White Wine
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