Shrimp Stir Fry with Spaghetti Squash

$12.50

Craving chinese takeout? Try this instead! Our Shrimp Stir Fry puts a healthier spin on the take out we all know and love, except ours won’t leave you overloaded with sodium and full of regret afterward. But don’t fret, we still included all the classics! Shrimp, snow peas, red pepper, onion, shiitake mushrooms, and bok choy all sit atop a bed of spaghetti squash noodles. The main improvement comes from our stir fry sauce, which contains much less sodium than traditional sauces. Ours still has the same great taste but is made with ingredients like sunflower oil, coconut aminos, ginger and vegetable broth. Local sourcing for this dish comes from our onions (Alsum Farms, Friesland, WI), basil (Revol Greens, Medford, MN) and spaghetti squash (Hill and Valley Farms, Hillsboro, WI).

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.

Shrimp, spaghetti squash, snow peas, red pepper, onion, shiitake, bok choy, red pepper flakes, basil, potato starch, stir fry sauce: sunflower and sesame oil, coconut aminos, ginger, vegetable broth and salt (Allergens: Shellfish and sesame)

Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.

Calories: 180
Fat: 3.5g
Carbohydrates: 30g
Protein: 10g
Sodium: 540mg

Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.

Shrimp Stir Fry with Spaghetti Squash

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