Prep time: 45 minutes

Prep notes:  you have to cook the spaghetti squash before you can make this stir fry

Cooking time: 45 minutes

Yields: 2 servings

 

Ingredients: 

 

1/2 spaghetti squash
12 oz pkg frozen shrimp
1/4 cup diced green onion
1 spiralized carrot
2 stalks of celery, chopped
1/2 cup sliced mushrooms
1 tbsp grated ginger
1 - 2 cloves diced garlic

 

Directions: 

 

First, slice the spaghetti squash pole to pole (as opposed to around the equator), scoop out the seeds and stringy stuff.  Put cut side down on a baking sheet with some water and bake at 300F for about 30 minutes, or until a fork easily pierces through the rind.

 

Allow the squash to cool a bit so it can be easily handled, then drag a fork through the flesh of one half to make the "noodles".  Set aside.  (use the other half for "hash browns" for breakfast!)

 

In a frying pan, melt some coocnut oil, or use EVOO, and sautee the celery, garlic and green onion.  Add the carrot.  Once the carrot is softened a bit, add the spaghetti squash, mushroom shrimp and grated ginger.  Stir it around until all the flavours "marry", serve and enjoy!

 

Notes: 

 

This one was a "what's to eat" evening on my own.  I'd had the spaghetti squash in the refrigerator for a while and hadn't thought of anything to do with it since starting the Paleo Autoimmune Protocol, I couldn't do the usual spaghetti in tomato sauce.  So it turned into stir fry!  It was very tasty.

 

Just a note on the ginger.  I keep my ginger root in the freezer, well wrapped to save it from freezer burn, and when I need it I just grate it with a hand held cheese grater over whatever it is I'm cooking.  I just love ginger!  The more the better for me!  I'm really just guessing at how much ginger I put in this one, I just keep grating until I think it's enough.  Your mileage may vary.  :)