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).

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

  • 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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