1. Preheat the oven to 375 degrees.
2. Sprinkle olive oil on a baking sheet and bake the squash face down for 30 minutes or until tender.
3. Using a fork, remove the flesh into strands.
4. Add the oil and garlic to a skillet and sauté until fragrant, making sure not to burn.
5. Add the shrimp, lemon juice, oregano, salt and pepper.
6. Sauté for 3 minutes occasionally stirring.
7. Add the tomatoes and watercress and cook for an additional minute or until the vegetables have wilted.
8. Add the next two ingredients and the squash and toss to combine.
9. Serve. |
