I love Asian foods and I really love this dish. The spaghetti squash is an excellent substitute for pasta. The slight sweetness and crunchiness of the spaghetti squash makes this dish absolutely delicious. I have to say that this will definitely be a regular on my low carb menu. If you aren't sure how to cook spaghetti squash, click here for a tutorial. I cook mine in the microwave for about 8 minutes, turning every 2 to 3 minutes, until it gets soft. I had a small one though. Cooking times will depend on how big your squash is and your microwave. Yum, yum, yum! I think I will have this meal for the next two days :)
Shrimp Lo Mein with Spaghetti Squash
1 cup or 156 grams or 5.5 oz spaghetti squash cooked (2 Greens)
1/2 cup broccoli or Chinese cabbage (1 Green)
2 tsp low sodium soy sauce (1 Condiment)
1 tsp teriyaki sauce (1 Condiment)
1/8 tsp garlic powder (.25 Condiment)
1/8 tsp ground ginger (.25 Condiment)
1/4 tsp crushed red pepper flakes (.50 Condiments)
7 oz shrimp, cooked, deveined, tails off (1 Lean)
1 tsp olive oil (1 Healthy Fat)
1 tsp sesame oil (1 Healthy Fat)
Heat oils over medium high heat. Add spaghetti squash, broccoli, sauces and spices. Toss until coated. Add shrimp and heat for 2 to 3 minutes or until shrimp is warm.
1 Lean, 3 Greens, 3 Condiments, 2 Healthy Fats
*If you would like to add 6 oz of chicken instead of shrimp, decrease the oil to 1 tsp instead of 2 tsp. I would use the sesame oil and leave out the olive oil for more flavor.
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