– 4 tablespoons coconut oil, separated
– 1 small spaghetti squash, roasted
– 1 red bell pepper, cut into matchsticks
– 1 jalapeno, seeded and chopped
– 1-1/2 cup grated carrot
– 3 cloves garlic, minced
– ½ pound shrimp, peeled and deveined
– 2 tablespoons raw cashews, chopped
Cashew Ginger Sauce:
– 2 tablespoons cashew butter
– 2 tablespoons lime juice
– 2 tablespoons liquid aminos (or low-sodium soy sauce)
– 1 tablespoon pure maple syrup or agave nectar
– 1 tablespoon red chili sauce (such as sriracha)
– 1 tablespoon fresh ginger, peeled and grated
– Preheat the oven to 400 degrees F. Chop the tip and tail off of the spaghetti squash cut in half lengthwise. Remove the seeds and innards with a spoon. Drizzle 1 tablespoon of coconut oil or olive oil over each half and rub into the flesh so that the whole surface is coated. Sprinkle with salt and pepper and place cut-side down on a large baking sheet. Bake for 45 to 55 minutes, until spaghetti squash strings release easily when scraped with a fork. Allow squash to cool before using a fork to scrape from one end of the squash to the other, releasing spaghetti strings. Repeat with other half of the squash
– Add all of the ingredients for the sauce to a small blender and blend until smooth.
– Heat 2 tablespoons of coconut oil in a medium-sized non-stick skillet over medium heat. Add the bell pepper and jalapeno and sauté, stirring occasionally for 3 minutes.
– Add grated carrot and garlic and sauté until bell pepper has softened but is still al dente, about 3 to 5 minutes.
– Move the vegetables over to one side of the skillet and add the raw shrimp. Cook about 1 to 2 minutes, flip and cook an additional 1 to 2 minutes until shrimp is plump, pink, and cooked through.
– Add the cashew-ginger sauce and cook an additional 2 to 3 minutes. Add spaghetti squash and stir everything together until everything is coated in the sauce.
– Serve with fresh chopped basil or cilantro and raw cashews.
[Credit: TheRoastedRoot.net ]