Thai Spaghetti Squash and Shrimp Bowl

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 487, total fat 29 G., saturated fats 0 G., proteins 29 G., carbohydrates 32 G., fiber 4 G., cholesterol 179 mg, sodium 790 mg, sugar 0 G.

This healthier version of Thai noodles is made with spaghetti squash. Roast it in the oven, then shred the flesh into long, spaghetti-like strands. Serve it in a bowl with baked broccoli and fried shrimp. The unique flavor of this dish comes from a Thai sauce made with peanut butter and coconut milk, lime juice, garlic, and hot pepper. Stir the sauce into the spaghetti squash and cooked broccoli, and marinate the shrimp in spiced coconut milk for a few minutes before frying. When all the ingredients are combined, it's a true explosion of flavor. For extra crunch, sprinkle the bowl with crushed peanuts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Thai peanut sauce

1/3 cup coconut milk
1/3 cup peanut butter
3 tablespoons freshly squeezed lime juice
2 tablespoons lightly salted soy sauce
2 tbsp. maple syrup
Half a clove of garlic, crushed
Red pepper flakes, optional

Pumpkin bowls

1 medium spaghetti squash, halved
6 tsp olive oil
3 cups broccoli florets (from 1 medium head)
1/3 cup coconut milk
1 tbsp. grated ginger
1 tbsp freshly squeezed lime juice
1 tbsp. lightly salted soy sauce
1 tbsp maple syrup
0.5 tsp ground cumin
0.5 tsp ground turmeric
1/4 tsp cayenne pepper
1 shallot, chopped
340 g shrimp, peeled and deveined
Chopped fresh cilantro and crushed peanuts, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spaghetti squash, shrimps, coconut milk, lime juice, broccoli cabbage, ginger root, Peanut butter, ground cayenne pepper, turmeric, cumin, Peanut

Cooking the dish according to the recipe:

Thai peanut sauce:

Combine coconut milk, peanut butter, lime juice, soy sauce, maple syrup, garlic, and red pepper flakes, if using, until smooth. You can also puree the sauce in a blender or food processor.
Preheat oven to 220°C (425°F). Brush the spaghetti squash with 2 teaspoons of olive oil and season with salt and black pepper. Place the squash cut-side down on a baking sheet and roast until tender, 50 minutes to 1 hour.

Thirty minutes before the squash is done, toss the broccoli florets with 2 teaspoons of olive oil and a pinch of salt and black pepper. Spread them in a single layer on a baking sheet and roast until tender, 20 minutes. Transfer to a bowl and toss with 2 tablespoons of peanut sauce.
Meanwhile, combine coconut milk, ginger, lime juice, soy sauce, maple syrup, cumin, turmeric, cayenne pepper, and shallots in a bowl. Add the shrimp and stir. Let sit for 5 minutes.
Heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the shrimp and cook until pink, 2-3 minutes.
Fluff the pumpkin flesh with a fork and separate it into strands. Place in a large bowl and toss with 2 tablespoons of peanut sauce.
Divide the spaghetti squash, broccoli, and shrimp among four bowls. Drizzle with the remaining peanut sauce and sprinkle with cilantro and chopped peanuts.

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