Preheat oven to 350ยบ. Lightly grease a baking sheet. Place spaghetti squash cut sides down on the baking sheet. Bake until you can poke a sharp knife into the squash with little resistance, about 35-45 minutes. Remove squash from oven and set aside to cool.
Heat oil in skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 30 seconds. Stir in the tomatoes and cook briefly, about 1 minute. You only want to warm the tomatoes.
Use a large for to shred the spaghetti from the squash and place the strands in a large bowl. Toss with the sauteed vegetables, feta cheese, olives and seasonings. Add salt and pepper to taste. Serve Warm
Bring salted water to a boil. Cook pasta according to package directions. Meanwhile, chop cilantro, reserve 3 Tbsp for garnish. Drain pasta toss with remaining cilantro. Add oil to skillet; heat over medium-high. Combine shrimp, garlic and seasoning; toss to coat. Arrange shrimp in a single layer over bottom of skillet; cook 2-3 minutes or until browned on one side and edges are pink. Remove skillet from heat and turn shrimp over; let stand 1-2 minutes or until centers of shrimp are opaque. Remove shrimp from skillet set aside and keep warm.
Add wine to same skillet. Cook on medium-high heat 3-4 minutes or until wine is reduced by half, stirring to loosen browned bits. Add Butter Olive Oil, broth and salt cook 2-3 minutes or until heated through. Drizzle pasta with sauce top with shrimp garnish with cilantro.
Preheat oven to 450ยบ cut potatoes in half lengthwise; cut each half lengthwise into 1 inch wide wedges.
Place potatoes in a large bowl; toss with oil, press garlic, sprinkle with seasoning; toss to coat evenly. Spread potatoes in a single layer and roast 12-15 minutes and turn potatoes, drizzle with balsamic and roast additional 12-15 minutes or until golden brown and crisp-tender.
For Sauce: Combine vinegar, juice and 1 Tbsp oil until well blended. Slice pork lengthwise; cut each half crosswise into 1/4 inch pieces. Sprinkle pork with salt and pepper. Heat remaining oil over medium high heat. Add pork and cook 2-3 minutes per side. Stir in 1/2 c sauce and cook 1-2 minutes stirring constantly.
For Salad: slice strawberries, cucumber and onion. Cut carrots into julienne slices. Combine with spinach. Plate and top with pork and sauce.
Place spinach in serving bowl. In saucepan, put remaining ingredients, minus the EVOO, and bring to medium heat. Gently warm while whisking. Remove from heat before it simmers. Allow to cool for a minute, and whisk in EVOO to emulsify. Adjust seasoning. Gently dress spinach with warm vinaigrette and top with remaining bacon and shallots.
