This 30-minute spaghetti squash dish is inspired by the bright flavors of the Mediterranean.
1 (2 1/2 to 3-pound) cooked, halved spaghetti squash
1 1/2 cups Castelvetrano olives (from an 8-ounce jar)
1 cup fresh basil leaves
2 large lemons
1/3 cup olive oil
1 pound medium peeled and deveined uncooked shrimp (20 to 25 per pound)
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
Optional toppings: 1/2 cup crumbled feta cheese, red pepper flakes
- Scrape the strands from a cooked spaghetti squash out with a fork. Pit and coarsely chop 1 1/2 cups Castelvetrano olives. Thinly slice 1 cup fresh basil leaves (about 3/4 cup). Juice 1 large lemon, then cut the second one into 6 wedges.
- Heat 1/3 cup olive oil in a large skillet over medium heat until shimmering. Add the olives and cook until softened, about 4 minutes. Add 1 pound medium uncooked shrimp, nestle them between the olives, and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Cook for 1 minute, then flip the shrimp and cook 1 minute more.
- Add the spaghetti squash strands, basil, lemon juice, and remaining 1 teaspoon kosher salt. Toss until the spaghetti squash is warm and the shrimp are just cooked through, 3 to 4 minutes. Garnish with crumbled feta cheese and red pepper flakes if desired. Serve with the lemon wedges.