Ingredients
- 2 spaghetti squashes
- ¼ cup soy sauce
- 1 ½ tbsp minced garlic
- 2 tsp minced ginger
- 2 green onions
- 2 ½ tbsp sesame oil
- 4 cups shredded cabbage
- 2 cups shredded carrot
- 1 lb precooked shrimp meat
- ½ cup unsalted peanuts
Directions
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To do ahead:
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Step 1
Preheat oven to 400 degrees F. Cut spaghetti squash in half lengthwise and scoop out seeds and membranes. Place on a baking sheet and bake 30 to 40 minutes, until tender. Scoop out the flesh with a fork so it forms thin strands or "noodles." Refrigerate until ready to use.
In this recipe- 2 spaghetti squashes
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At lunch time:
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Step 2
Whisk together soy sauce, garlic, ginger and a pinch of pepper in a small bowl. Thinly slice green onion.
In this recipe- ¼ cup soy sauce
- 1 ½ tbsp minced garlic
- 2 tsp minced ginger
- 2 green onions
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Step 3
Heat sesame oil in a skillet or wok over medium-high. Add green onion and cook 3 minutes, then stir in shredded cabbage and carrot. Cook 2 minutes more.
In this recipe- 2 green onions
- 2 ½ tbsp sesame oil
- 4 cups shredded cabbage
- 2 cups shredded carrot
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Step 4
Stir in spaghetti squash, shrimp and sauce mixture. Cook 2 minutes, until heated through. Enjoy topped with chopped peanuts.
In this recipe- 2 spaghetti squashes
- 1 lb precooked shrimp meat
- ½ cup unsalted peanuts
Tip
Whole squash can be tricky to handle! Here's how to prep your spaghetti squash.