Asian Spaghetti Squash with Shrimp
Take-out flavors you can make at home star in this veggie filled mock noodle dish!
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
Instructions
PREP YOUR SPAGHETTI SQUASH 1ST
Stirfry Sauce
- Mix all ingredients in a small bowl and set aside to use later.
Stirfry
- 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
- 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
- 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.