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
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