Spaghetti Squash 'n Shrimp Arrabbiata

1/2  cup		spaghetti squash
1/4  cup		chopped onion
1/2  teaspoon		chopped garlic
3/4  cup		crushed tomatoes
1/2  teaspoon		Oregano
3  ounces		large shrimp
1/4  teaspoon		salt and black pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Spaghetti Squash 'n Shrimp Arrabbiata ingredients. The serving size for any ingredient in Spaghetti Squash 'n Shrimp Arrabbiata may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 400 degrees.

Microwave whole squash for 3 - 4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.

About 20 minutes before squash is done baking, bring a medium pot sprayed with nonstick spray to medium-high heat. Add onion and garlic. Cook and stir until onion has softened and slightly browned, about 5 minutes.

Add tomatoes and oregano to the pot. Cook and stir until hot, 1 - 2 minutes. Reduce heat to medium low. Add shrimp and cook for about 5 minutes, until cooked through.

Remove pot from heat, stir in basil, and cover to keep warm.

Scrape out squash strands with a fork and measure out 1/2 cup, and transfer to a strainer to drain excess moisture. Pat dry, if needed. Transfer to a large bowl and season with salt and black pepper.