This is a 2 step cooking process, because the squash needs to be cooked before you can start the stir fry.
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
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 coconut 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!
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. :)
my own cravings