Spaghetti Squash Shrimp Lo Mein

Load up on veggies and flavor with a weeknight-friendly Spaghetti Squash Lo Mein. It’s got everything you love about the Asian take-out favorite – carrots, bell pepper and shrimp, all flavored with a savory mixture of soy sauce, ginger and garlic. Using our microwave directions for cooking the squash means you’ll have it on the table for your family in no time.

Prep: 15 min | Cook: 20 min | Yield: 7 servings, 1 cup each

Ingredients

• 1 (about 2 1/2 pounds) spaghetti squash
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons honey
• 2 teaspoons McCormick® Garlic Powder, divided
• 1 1/4 teaspoons McCormick® Ginger, Ground, divided
• 2 teaspoons vegetable oil, divided
• 1 1/2 cups matchstick carrots
• 1 medium red bell pepper, thinly sliced
• 1 pound shrimp, peeled and deveined
• 1/4 cup thinly sliced green onions

Instructions

1. Cut spaghetti squash crosswise into 1 inch thick rings. Remove seeds. Place rings on microwavable plate. Pour 1/4 cup water in the plate. Cover with plastic wrap. Microwave on HIGH for 7 minutes or until tender. Let stand in microwave for 10 minutes.
2. Carefully remove from microwave. Peel the skin off the squash, then shred the flesh, using fingers or a fork, into long thin strands.
3. Place squash noodles in large bowl. Discard the skin. (Should yield about 5 cups of squash noodles.)
4. Meanwhile, mix soy sauce, honey, 1 1/2 teaspoons of the garlic powder and 1 teaspoon of the ginger in small bowl until well blended. Set aside.
5. Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add carrots and pepper; stir-fry for 3 minutes.
6. Add shrimp and sauce mixture; stir-fry for 2 minutes or just until shrimp turn pink.
7. Remove shrimp mixture from skillet.
8. Heat remaining 1 tablespoon oil in skillet on medium-high heat.
9. Add squash noodles, remaining 1/2 teaspoon garlic powder and 1/4 teaspoon ginger; cook and stir gently for 1 minute to heat through.
10. Return shrimp mixture to skillet; toss gently with squash noodles.
11. Remove from heat.
12. Sprinkle with green onions.

Notes

Substitution: Prepare recipe as directed, substituting 5 cups spiralized zucchini or yellow squash for the spaghetti squash noodles.

Test Kitchen Tip: Spaghetti squash has a hard skin and is very firm when raw. Carefully cut with a large sharp knife, or cut prep time by microwaving spaghetti squash.

Nutrition

Per person: Calories: 165 Cholesterol: 96mg Sodium: 479mg Protein: 12g Total Fat: 5g Saturated Fat: 1g Fiber: 3g Carbohydrate: 18g

Attribution

Recipe used with permission from: McCormick