Greek Spaghetti Squash with Shrimp, Tomato and Feta Cheese

Serves 4

Cutting raw spaghetti squash can be difficult and dangerous. A quick stint in the microwave before cutting makes it much easier. For this recipe, we liked using extra-large shrimp used (21-25 per pound) but other sizes work as well. You just need to adjust the cooking times. When choosing shrimp, look for untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate. Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you).

Nutrition facts per serving: Calories: 425; fat: 13g (saturated: 3g); carbohydrates: 32g; protein: 42g; fiber: 4g; sugar: 8g; sodium 511mg (Full nutrition label at bottom of page)

1 medium-sized spaghetti squash (about 2½ pounds)
Kosher salt and freshly ground pepper
1¼ pounds extra-large shrimp (21-25 per pound), peeled, deveined, and tails removed
2 tablespoons extra-virgin olive oil
1 teaspoon grated zest from 1 lemon
1 medium onion, finely chopped
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
5 garlic cloves, finely minced
½ teaspoon red pepper flakes
1 (14.5 ounces) can diced tomatoes
¼ cup dry white wine
1 (14.5 ounces) butter beans (or any other large white beans), drained and rinsed
3 ounces feta cheese (3/4 cup)
3 tablespoon chopped fresh dill
Lemon wedges to serve

With the rack in the middle position, heat the oven to 400 degrees. Pierce the squash five times with a paring knife and microwave whole until it softens slightly, about 4-6 minutes. When cool enough to handle, cut in half lengthwise and scoop out the seeds.

Place the squash halves, cut sides up on a rimmed baking sheet, and roast until tender enough to pierce with a paring knife with minimal resistance, about 30 minutes. When cool enough to handle, use a fork to scrape the flesh from the shells. You will need 4-5 cups of spaghetti squash. If your squash produces more than that, reserve for another use.

Toss shrimp, 1 tablespoon oil, 1 teaspoon minced garlic, lemon zest, ¼ teaspoon salt, and ⅛ teaspoon black pepper in a small bowl until well combined. Set aside while preparing the sauce.

Heat remaining tablespoon oil in a 12-inch non-stick skillet over medium heat until shimmering. Add onion, pepper, and 1/4 teaspoon salt and stir to combine. Saute until vegetables are soft, about 5-7 minutes. Add remaining garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes, wine, beans, and spaghetti squash, and another ½ teaspoon salt to the skillet. Increase heat to medium-high and simmer until juices have thickened about 5 minutes. Taste for seasoning.

Reduce heat to medium-low and add nestle the shrimp into the squash mixture and scatter feta cheese on top. Cover and cook until shrimp are opaque and cook through, about 5-6 minutes. Remove pan from heat and sprinkle evenly with dill. Serve with lemon wedges.