This is one of my favorite ways to use spaghetti squash, especially if you’re wanting to pack in more veggies. I’ve always gone between a couple different recipes and a note in my phone when making this so it’s one I want to get in one spot!
Ingredients
- 1/8 cup fish oil
- 1/8 cup rice vinegar
- 1/8 cup soy sauce
- 1/8 cup brown sugar (or honey)
- 1/8 cup lime juice
- 1/8 cup sriracha
- 1 spaghetti squash
- 1 red bell pepper
- 3 cloves garlic
- 1 lb shrimp
- 2-3 eggs
- 2 green onions
- Bean sprouts
- Cilantro
- Peanuts or cashews
- Oil
- Pepper
1. Preheat oven to 400. Cut spaghetti squash in half, scoop out seeds, drizzle with oil, salt and pepper and roast in oven for about 20 minutes.
2. Combine all the ingredients (1/8 cups) for the sauce.
3. Sauté the bell pepper and garlic in the oil. Add the shrimp, then the sauce.
4. Once the shrimp is mostly cooked add the spaghetti squash.
5. Push everything in the bowl to the side and scramble the eggs in the same pan. Sprinkle with pepper. Once eggs are cooked stir everything to combine.
6. Remove from the heat and mix in bean sprouts, cilantro, green onion, and nuts.
7. Serve and garnish with a lime!
NicStan Cooks 