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Spaghetti Squash and Shrimp Stir Fry with Vegetables

Spaghetti squash is a delicious pasta substitute, especially when served with shrimp and sauteed vegetables.
Course Main Course
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 2 servings
Calories 265 kcal
Author SoupAddict

Ingredients

  • 1/2 tablespoon olive oil
  • 2 heaping cups prepared spaghetti squash threads , fresh or frozen (about 1/2 of a squash) (see notes)
  • 2 tablespoons olive oil
  • 1 teaspoon miso
  • 1/2 teaspoon red Thai curry paste
  • 1 teaspoon soy or Shoyu sauce
  • 1/2 red bell pepper , diced
  • 1 scallion , sliced
  • 3 large kale leaves , stems removed, torn into 1/2" bits
  • 1/2 pound shrimp , cooked or raw, deveined, tails removed (mostly thawed, if using frozen)
  • salt and freshly ground black pepper to taste

Instructions

  1. Saute the spaghetti squash: heat 1/2 tablespoon of olive oil in a large skillet over medium until shimmering. Add the spaghetti squash threads and saute until of the liquid has evaporated (this will take a few minutes if thawed). Remove from heat and transfer to a bowl; set aside.
  2. Add 2 tablespoons olive oil to the large skillet and allow to warm until shimmering. Add the miso, curry paste and soy sauce, mixing well with the oil until the miso is blended in.
  3. Add the peppers and scallions to the skillet and stir to coat with the miso-oil seasoning. When the peppers turn soft, add the kale leaves and shrimp, stirring frequently. Saute until the shrimp is cooked through, opaque, pink on the edges, and plump. Season with salt and pepper to suit.
  4. To serve, divide the spaghetti squash evenly between two plates and top with the shrimp and veggie mixture.

Recipe Notes

Spaghetti squash is super easy to prepare – try this boiling method: Fill a large stock pot 2/3rds full with water and set to boil. Wash the squash and crack off the stem, if long. When the water is boiling, gently lower the squash into the pot (it will float). Adjust the heat to maintain a gentle boil, cover, and cook the squash for 20 minutes. Use a spatula or spoon to turn the squash several times so that all sides have a chance to cook in the water. When the tip of a sharp knife easily pierces the skin, carefully remove the squash from water and set aside to cool (I like to lift it out with two pairs of tongs, but you can also pour the whole thing out into a colander in the sink). When you can safely handle the squash, slice off the stem end and then cut the squash in half lengthwise. Scoop out the seeds and discard (or save for other purposes). Use a fork to scrape along the flesh of the squash – it will come off in long strands, just like spaghetti. Use immediately, or freeze in a zip lock bag.