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Asian Spaghetti Squash with Shrimp

Take-out flavors you can make at home star in this veggie filled mock noodle dish!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

COOK YOUR SPAGHETTI SQUASH 1ST
  • 2 cups spaghetti squash, cooked and shredded, **see instructions in the post above
Stirfry Sauce
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons low sodium chicken broth
  • 1 teaspoon honey
  • ¼ teaspoon sesame oil
  • ¼ teaspoon rice vinegar
  • ⅛ teaspoon ground ginger
  • ¼ teaspoon garlic powder
  • cracked black pepper, to taste
  • **optional red pepper flakes or sriracha
Stirfry
  • 2 teaspoons olive oil
  • 2 cups diced mixed veggies, ** for example carrots, celery, onion, cabbage, broccoli
Thickener
  • 2 teaspoons water
  • 1 teaspoon corn starch
Shrimp
  • olive oil spray
  • 1½ cups raw shrimp, thawed and peeled

Method
 

PREP YOUR SPAGHETTI SQUASH 1ST
    Stirfry Sauce
    1. Mix all ingredients in a small bowl and set aside to use later.
    Stirfry
    1. Add oil to the skillet and get it hot. Add diced veggies and stirfry till almost soft. Add stirfry sauce cook for 1 or 2 more minutes.
    Thickener
    1. Mix 2 teaspoons water and 1 teaspoon cornstarch and add to the stirfry. Stir till thickened ( 30 seconds or so). Mix with warm cooked spaghetti squash.
    Shrimp
    1. Wipe your skillet out, spray with olive oil spray, and heat. Add shrimp and saute till almost done or light pink. Add 1 teaspoon of low sodium soy sauce and cook till shrimp are done. Place shrimp on top of the squash mixture.
    21 Day Fix Container Counts per 1/2 recipe: 2G, 1R, 1 oil spoon

      Notes

      If you like spicy flavors you can add red pepper flakes or sriracha to the sauce.