Recipe courtesy of Gabriela Rodiles
Recipe courtesy of Gabriela Rodiles
Watch how to make this recipe.
Spaghetti Squash with Coconut Shrimp
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 211
- Total Fat
- 16 g
- Saturated Fat
- 13 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 36 mg
- Sodium
- 669 mg
This spaghetti squash loaded with shrimp and a creamy coconut milk sauce is an ode to coconut shrimp – just in a lighter, dinner-ready form! A topping of toasted panko and coconut flakes gives that classic coconut shrimp crunch without the need to fry anything.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 211
- Total Fat
- 16 g
- Saturated Fat
- 13 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 36 mg
- Sodium
- 669 mg
Ingredients
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Directions
- Place the squash, flesh-side down, on a microwave-safe plate and microwave for 8 minutes. Flip the squash and microwave until the flesh can easily be scraped with a fork to mimic spaghetti noodles, about 8 minutes.
- Meanwhile, prepare the topping: Heat the 2 teaspoons coconut oil in a small skillet over medium-high heat. Add the panko, coconut flakes and 1/4 teaspoon salt. Cook, stirring often, until the panko is browned, 1 to 2 minutes. Remove to a small heatproof bowl to stop the browning. Add the basil and set aside.
- Heat the remaining 1 tablespoon coconut oil in a medium skillet over medium-high heat. Add the ginger and garlic. Cook, stirring constantly, until fragrant, about 15 seconds. Reserve 1 tablespoon of the coconut milk in a small bowl and add the rest to the skillet and stir to combine.
- Add the cornstarch to the reserved coconut milk and stir together with a fork to combine, ensuring there are no lumps. Whisk the cornstarch slurry into the coconut milk in the skillet. Continue to cook, whisking constantly, until the mixture comes to a boil and the sauce thickens, 2 to 3 minutes. Add the shrimp, 1 teaspoon salt and a few grinds pepper. Reduce the heat to low and cook, stirring occasionally, until the shrimp are cooked through, about 5 minutes. Stir in the lemon juice. Set aside.
- Carefully remove the squash from the microwave. Holding each half with a clean kitchen towel, use a fork to scrape the squash flesh into long strands into a large bowl. Add the coconut milk sauce and shrimp to the large bowl; toss to combine. Plate and sprinkle with the topping.
Cook’s Note
If the spaghetti squash is hard to cut through, microwave it for 2 minutes. This will soften the rind and make it easier to halve.
