1 spaghetti squash (about 3 pounds), halved and seeded
1 Tablespoon extra virgin olive oil
1/2 large onion, chopped (3/4 cup)
3 cloves garlic, minced
1 (14.5-ounce) can no-salt-added diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes (optional)
2 ounces mild feta cheese, crumbled, divided
8 kalamata olives, halved lengthwise and pitted
16 Chile Sauteed Shrimp, halved lengthwise (about 1 cup)
Preheat oven to 350°F.
Place squash cut-side down on baking sheet.
Bake 45 to 50 minutes until flesh just yields to pressure.
Remove from oven and let cool enough to touch.
Heat oil in medium heat.
Add onion and garlic and sauté 5 minutes until softened.
Pour in tomatoes (with juice), oregano, and red-pepper flakes (if using) and bring to a simmer.
Stir in half of cheese.
Reduce heat to medium-low and cook 4 minutes longer.
Scrape fork against flesh of cooled squash in long diagonal motions to yield long strands (4 cups total).
Add squash, olives and shrimp to tomato mixture.
Cook 2 minutes until sauce clings to squash.
Crumble remaining cheese over top.
Servings: 4 (5 cups total)