Spaghetti Squash Stir-Fry

  • 1 (3-lb) spaghetti squash
  • ½ c. water
  • 1 yellow onion, chopped
  • 2 c. green cabbage, finely chopped
  • 1 large sweet pepper, chopped
  • 16 oz. medium shrimp
  • 2 tsp. butter
  • 1 garlic clove, minced
  • 2 T. rice vinegar
  • 2 T. maple syrup
  • 2 T. soy sauce - choose a gluten free variety as desired
  • Pinch crushed red pepper
  • 1 tsp. water mixed with ½ tsp. cornstarch

Preheat the oven to 350° F. Split the squash in half, lengthwise, and scrape out and discard the seeds. Place the squash halves cut side down in a large baking dish; carefully pour the water around them. Bake in the preheated oven for about 45 minutes or until the flesh of the squash is soft before removing to cool for 10 minutes.

While the squash is baking, chop the onion, cabbage, and pepper; set aside. Peel and devein the shrimp; refrigerate until ready to use.

When the squash has cooled a bit, remove the flesh from the shell using a fork to create "noodles"; set aside.

In a large nonstick skillet, heat the butter until melting. Add the garlic clove and stir-fry until fragrant. Add the rice vinegar, maple syrup, soy sauce, and crushed red pepper; stir to combine. Add the water-cornstarch mixture and allow the sauce to thicken. Add the onion, cabbage, and pepper; stir-fry in the sauce for 6 minutes. Add the shrimp and stir-fry until pink and fully cooked. Add the squash "noodles" and stir to fully incorporate and heat through. Serve immediately.

  • Yields: 4-6 servings
  • Preparation Time: 1 ½ hours
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