1 ½ c spaghetti squash (about half a medium squash)
2 tbs olive oil, divided
16 oz frozen shrimp (
4 tbs Soy Sauce
2 tbs Coconut Sugar
2 tbs Fish Sauce
½ lime, freshly squeezed juice
½ tsp red chili flakes
5-6 cloves garlic, minced
3 thai bird’s eye chillies, minced (optional)
1 medium onion, sliced
2 carrots, sliced
2 red pepper (or 1 large), sliced
1 cup Thai basil or Thai Holy Basil
salt and pepper to taste
In a bowl, combine coconut sugar, soy, fish sauce, lime juice, and red pepper flakes. Let the flavors marry while you chop your veggies.
Heat 1 tbs oil in a skillet or wok over medium heat and add shrimp, salt and pepper. When done, set shrimp aside.
Add another tbs oil in pan and add garlic and chilies. Stir-fry for a few minutes.
Add carrots to pan and cover – cook until they turn just slightly softer.
Add red pepper, onion, thai basil and marinade. Stir-fry for a couple minutes and then add spaghetti squash strands and shrimp. Toss everything together and serve.
To prepare squash using the oven method
Preheat oven to 375.
Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
Place squash cut side down in a baking dish.
Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).