Ingredients
- 1 ½ c spaghetti squash about half a medium squash
- 2 tbs olive oil divided
- 16 oz frozen shrimp I used jumbo, yum
- 4 tbs Coconut Aminos
- 2 tbs Coconut Sugar
- 2 tbs Fish Sauce
- ½ lime freshly squeezed juice
- ½ tsp red chili flakes
- 5-6 cloves garlic minced (used my garlic press)
- 3 thai bird's eye chillies minced
- 1 medium onion sliced
- 2 fat carrots sliced
- 2 small green pepper or 1 large, sliced
- 1 cup Thai basil or Thai Holy Basil I had access to Thai basil and it was wonderful
- salt and pepper to taste
Instructions
- In a bowl, combine coconut sugar, coconut aminos, 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 green 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).
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