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Categories:
squash lime juice fish sauce sweet chili sauce peanut butter olive oil shrimp salt green onion garlic fresh bean sprouts cilantro
Viewed: 13 - Published at: 9 years agoIngredients
- 1 small spaghetti squash
- 3 tablespoons lime juice
- 3 tablespoons fish sauce
- 1/4 cup Thai sweet chili sauce
- 1/4 cup peanut butter
- 2 tablespoons olive oil, divided
- 1 pound raw shrimp, peeled and deveined
- 1 pinch salt
- 3 green onion, sliced rather thick
- 1-2 garlic cloves, chopped
- 8 ounces fresh bean sprouts
- cilantro, green onions, peanuts for garnish
Method
- To cook the squash, cut in half lengthwise and scoop out the seeds. Place cut side down on a foil-lined baking sheet that has been sprayed with cooking spray. Bake in a 375 degree oven until it is tender, about 30 minutes. Or, place the squash cut side down in a microwave-safe dish; cover loosely with plastic wrap, and cook for about 10 minutes. Remove the cooked strands of squash with a fork.
- Create a sauce by whisking the lime juice, fish sauce, Thai chili sauce and peanut butter in a small bowl. Set aside.
- Heat a wok or large skillet over high heat. Add 1 tablespoon peanut oil. Once the oil starts to shimmer, add the shrimp. Season with salt. While stirring constantly, cook for a couple of minutes, until pink. Remove the shrimp from the pan; place in a medium bowl, and set aside.
- Heat the other tablespoon of oil in the pan. Add green onions and garlic. Cook for one minute. Add the following ingredients and toss after each addition: spaghetti squash, sauce, bean sprouts and shrimp. While tossing everything, cook for one additional minute. Transfer to a serving platter. Garnish with cilantro, green onion and peanuts.
