Spaghetti Squash w/shrimp sauteed in spicy coconut milk broth

This is a great dish that will definitely spice up your menu!

What you'll need:

1 spaghetti squash
1 cup light coconut milk ( I use TJs)
1lb raw deveined, tails removed shrimp
2 garlic cloves, minced
1-2 tbs avocado oil
sea salt, sriracha sauce, crushed red peppers, pepper, lime juice - season to taste
2-3 tbls olive or avo oil

Microwave your squash, uncut, for 1-2 minutes - this will soften the skin so you can cut it in half.
Cut it in half lengthwise and scrape out the seeds so its clean on the inside. Don't scrape too hard or you'll take out the meat. Using a 9x13 metal or pyrex baking dish, place the 2 halves in the dish w/the insides facing up. Using olive or avocado oil, lightly brush the oil over the flesh of the squash - not the the outer skin, just the flesh. Then sprinkle sea salt, pepper, and other spices you enjoy - I really like TJs 21 Season salute and crushed red pepper. Bake at 400 for an hour - checking it at 45 minutes. The squash should easily come out of the shell when using a fork to pull the "spaghetti" out.

About 15 minutes before you take the squash out of the oven, prepare your shrimp.
In a sautee/frying pan, heat your avocado oil and garlic for about a minute or so. Then, add your shrimp, lime juice and spices - sea salt, crushed red peppers, and pepper. Saute together for 5 minutes and then add the coconut milk. Simmer on low for 5-10 more minutes - your shrimp is cooked when it turns pink and curls but definitely cut into one to check for thorough cooking.

Once you've removed the spaghetti squash from the oven, you can use an oven mitt on one hand to steady the squash while you use a fork to pull the squash off the shell. It should come out relatively easy in spaghetti-like strings. Once you have the squash pulled from the shell, you can put your plates together. Plate the shrimp on top of the spaghetti squash and drizzle each plate w/the coconut broth for flavor. Enjoy!

I really love spaghetti squash for it's versatility and health benefits. I hope you enjoy it as much as I do!

~ Ginger :)