Earthly Eating

Baked Spaghetti Squash with Shrimp
Serves: 4

1 spaghetti squash (about 3 lb.), halved and seeded
1 tbs. extra virgin olive oil
1/2 large onion, chopped (3/4 cup)
3 cloves garlic, minced
1 can (14.5 oz.) no-salt-added diced tomatoes
1/2 tsp. dried oregano
1/4 tsp. red-pepper flakes (optional)
2 oz. mild feta cheese, crumbled, divided
8 kalamata olives, halved lengthwise and pitted
16 Chile Sautéed Shrimp, halved lengthwise (about 1 cup)

1. Preheat oven to 350°F. Place squash cut-side down on baking sheet. Bake 45 to 50 minutes until flesh just yield to pressure. Remove from oven and let cool enough to touch.

2. Heat oil in medium saucepan over 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 the cheese. reduce heat to medium-low and cook 4 minutes longer.

3. 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 the top.

Grilled Shrimp and Pineapple
Serves: 4

3 tbs. pineapple juice (You can use the juice from below)
2 tbs. soy sauce
1 1/2 tsp. fresh minced ginger or 1/2 tsp. ground ginger
1 tsp. minced garlic (about 2 cloves)
1 tsp. allspice (or use a combination of cinnamon, nutmeg and cloves)
1 lb. large shrimp, peeled and divined
1 large red bell pepper, cut in 1″ chucks
1 20-ounce can pineapple chunks in juice, drained

1. In a small bowl, combine pineapple juice, soy sauce, ginger, garlic, and allspice. Put shrimp and pepper chunks in a resalable bag or shallow glass bowl, add the pineapple-spice mixture, cover, and marinate shrimp in the refrigerator for 30 minutes to 12 hours.

2. When ready to grill, remove shrimp and peppers from the marinade, discard any remaining marinade. Thread shrimp, peppers, and pineapple chunks onto metal skewers, alternating them until all shrimp and peppers are used. Reserve extra pineapple chunks to serve on the side, or thread them on a skewer to grill.

3. Grill or broil skewers for about 3 minutes per side or until the shrimp is cooked through. Remove from skewers and serve with a salad.
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Earthly Eating Recipe:

Grilled Polenta with Tomato
Serves: 4

3. Arrange the hot, cooked polenta in a single layer in a serving dish. Top with the tomato, oil mixture and cheese.

Happy Eating!