You know those times when you get that craving for that super-carby, savory, salty, spicy, sweet food thing and it won’t go away until you had it?! Yeah, I get those too. Mine is usually some kind of noodle dish like chow mein, ramen noodles, pho or pad thai. Duuuuuuuuuuuuuude… I want some now just thinking about it. The only problem is that I end up regretting it later on when I feel completely bloated and just “ugh…”.
The following recipe is from my friends at TheRoastedRoot.net. This is very much a “Low Carb”, Low Sodium take on a classic and universally loved dish that’s a massive combo of savory, sweet & spicy all in one shot without the guilty and regretful feeling that usually follows.
- 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 ]