Mediterranean Shrimp Spaghetti Squash

Servings: 2

¾ lb. peeled & deveined shrimp
½ large spaghetti squash
15 grape tomatoes, halved
2 Tbsp. fresh chopped garlic
2 Tbsp. fresh chopped basil
2 tsp. fresh thyme
¼ C feta cheese
2 C fresh spinach
2 Tbsp. light olive oil
3 Tbsp. butter
2 tsp. salt
½ tsp. pepper
¼ C white wine
½ tsp. crushed red pepper

Directions:

Cut squash lengthwise and remove seeds. Wrap half the squash in plastic wrap and microwave for 10 minutes or until soft. Be careful removing squash from microwave, as it will be very hot! Use tongs or heat glove. Pierce or remove plastic wrap and let squash cool. Using a large spoon, scrape squash from skin. Then, heat a large non-stick saute pan on medium for 2-3 minutes. Add oil, garlic, and crushed red pepper and cook while stirring for 2 minutes. Increase heat to medium high, and add spinach and wine, and cook 2 minutes more. Add shrimp, basil, thyme, lemon juice, salt & pepper, and cook for 3 to 4 minutes or until shrimp pink and opaque. Add remaining ingredients except feta and stir until heated through. Place in serving bowls and top with feta.