Posh Obsessions! Spaghetti Squash Stir-Fry

Hello Poshinistas, I don't do a ton of food posts but this one is relevant to where I am in my life right now.  I am currently on Day #23 of a Whole30.  Quite a journey but one worth taking if you are interested in an easy healthier way of eating without counting calories (yes please!). While experimenting with cooking healthier versions of old favorites--I created this recipe..spaghetti squash with jumbo shrimp and mixed veggies.

I don't really cook from recipes but below is a simple recap of what I did--probably some room for variation or taste (saltier/spicier).

Ingredients

1 Whole spaghetti squash

1 cup shrimp (or other protein)

1 lemon

1 1/2 cups of veggies

Salt, cayenne and pepper to taste

3 cloves of garlic

Time about 20 minutes

Directions

• Wash and halve a ripe spaghetti squash
• Bake cut halves down (I recommend spraying lightly with EVVO) on a cookie sheet at 425 degrees for 45 minutes (I covered the sheet with aluminum foil for easy clean up)
• Remove from oven and let cool for 1 minute
• "Grate" pulp out with a fork.  It will string like photo 1
• Heat a skillet with about 2 tablespoons of EVVO until hot
• Add 3 cloves of garlic
• Saute protein of your choice until done (I used shrimp but could sub chicken)
• Add veggies of your choice (I used asparagus, portabello and onion-stir frying for about 3 minutes
• Add pinch of salt, pepper, and cayenne to taste
• Next add squash to the veggie/protein mixture
• Add pinch of salt, pepper and a few squeezes of lemon
• Mix well let heat for about 1 minute and remove from heat
• Voila!

Bake spaghetti squash

Fork out contents

Voila--healthy stir fry