Spaghetti squash has excellent nutritional value, particularly for those watching their carb intake. It has a low calorie count (about 45 per cup) and is high in fiber, Vitamins A & C, and calcium. All that’s great, but I love it because it’s crunchy! It pairs extremely well with the Thai-inspired flavors of this dish. I hope you enjoy!
Servings: 4
Prep time: 15-20 min
Cook time: 45 min – hour (depending on the size of your squash)
Price per person: <$8
Ingredients
1 spaghetti squash
1.5 lbs shrimp, deveined
2 tsp olive oil (peanut oil, if you have it)
1 small red bell pepper, minced
3 scallions, white and green parts, chopped
3 cloves of garlic, minced
1 inch of fresh ginger, minced
1 13 oz can of lite coconut milk
Handful of cilantro, chopped, divided
3 tsp of red curry paste (more for greater spice)
1 tsp fish sauce
Fresh black pepper to taste
3 limes
Preheat oven to 375º. Pierce spaghetti squash several times with a sharp knife and bake for 45 min – 1 hour (depending on the size of the squash).
In a medium sauce pan, heat oil over medium high heat. Sauté the red bells, ginger, garlic, and scallions until tender and the onions are translucent. Stir in the curry paste and cook another minute. Add the coconut milk, black pepper, most of the cilantro (leave a little to use as a garnish), fish sauce, and the juice of 2 limes. Reduce heat and let this yummy sauce simmer, stirring occasionally, until the spaghetti squash is finished cooking.
When the squash has cooked, let it stand for a minute to cool. Slice it lengthwise (carefully, it’s hot!) and spoon out the seeds and inner membrane. Using a fork, separate the squash from the skin and place the spaghetti-like strands in a bowl.
Add the shrimp to the sauce and cook for about 5 minutes, or until the shrimp turn bright pink and start to curl end to end. Stir occasionally to ensure an even cook.
To plate: put a layer of squash in a bowl and top with shrimp sauce. Garnish with cilantro and 2 lime wedges.
No comments:
Post a Comment