2 cupsspaghetti squash, cooked and shredded, **see instructions in the post above
2tablespoonslow sodium soy sauce
2tablespoonslow sodium chicken broth
cracked black pepper, to taste
**optional red pepper flakes or sriracha
2cupsdiced mixed veggies, ** for example carrots, celery, onion, cabbage, broccoli
olive oil spray
1½cupsraw shrimp, thawed and peeled
PREP YOUR SPAGHETTI SQUASH 1ST
Mix all ingredients in a small bowl and set aside to use later.
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.
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.
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
If you like spicy flavors you can add red pepper flakes or sriracha to the sauce.