Shrimp and Spinach Spaghetti Squash in Almond Sauce

Name: Shrimp and Spinach Spaghetti Squash in Almond Sauce
Cuisine: American
Ingredients: 1 lb precooked baby shrimp; 2 cup thawed chopped spinach; 1 large spaghetti squash; 2 tbsp almond butter; 2 small lime juice; 1 tbsp rice vinegar; 1 1/2 tbsp soy sauce; 2 1/2 tbsp sriracha; 1 tbsp honey; 1 tsp sesame oil; 3 tbsp melted coconut oil; 2 tsp fresh graded ginger; 2 clove garlic minced; 2 pinch salt

LizM. @cook_2884784

San Jose, California

Shrimp and Spinach Spaghetti Squash in Almond Sauce

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Ingredients

1 lbprecooked baby shrimp
2 cupthawed chopped spinach
1 largespaghetti squash
2 tbspalmond butter
2 smalllime juice
1 tbsprice vinegar
1 1/2 tbspsoy sauce
2 1/2 tbspsriracha
1 tbsphoney
1 tspsesame oil
3 tbspmelted coconut oil
2 tspfresh graded ginger
2 clovegarlic minced
2 pinchsalt

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Steps

1

Preheat oven to 400°. Cut squash open in half and place on a baking pan flesh side up. Roast in oven for about 30-25 minutes.
2

For sauce, in a small bowl combine all ingredients except for the shrimp and spinach and whisk together to blend ingredients well.
3

Then, melt some coconut oil in a medium skillet and heat baby shrimp and spinach together. You can mix in some sriracha and a dash of salt to bring more flavor out. Cook till steamy.
4

Once spaghetti squash is done, remove the seeds and stringy flesh. With a fork, scrape the squash from top to bottom. Squash should be coming out looking like spaghetti.
5

Place squash flesh in a bowl and add shrimp and spinach mixture along with almond sauce. Toss to coat all ingredients well. Ready to eat!