Shrimp Stir Fry with Spaghetti Squash
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Stove: Remove veggies, sauce, shrimp and potato starch from container so just spaghetti squash remains. Mix all juices that have separated from spaghetti squash and heat in microwave for 3 minutes, stirring gently after each minute. While this is heating up, mix your sauce and potato starch together until starch dissolves.Next, heat up a saute pan and spray it with oil. Add veggies and saute for about 2 minutes, until they start to cook and aromas are released. Add shrimp, green onions, sauce and Thai basil Leaves. Cook until sauce is reduced and shrimp is heated through (about 1 minute). Serve stir fry over spaghetti squash. Optional: add a few tablespoons of water to saute pan to get remaining sauce stuck to the pan.
Microwave: Remove plastic film from container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.
Ingredients may change due to market availability. Please email firstname.lastname@example.org if you have questions about allergies.
- Calories: 180
- Fat: 3.5g
- Carbohydrates: 30g
- Protein: 10g
- Sodium: 540mg