Spaghetti Squash and Shrimp
Asparagus with Toasted Almonds
Ingredients
- 1 small spaghetti squash, cut in half lengthwise and seeded
- ¾ cup shredded carrots
- ½ zucchini, diced
- ½ cup thinly sliced red bell pepper
- 1 clove garlic, minced
- 1 Tbsp olive oil
- 1 lb peeled and deveined medium-size raw shrimp
- ½ cup low-sodium chicken broth
- 2 Tbsp low-sodium soy sauce
- 1½ Tbsp rice vinegar
- 1½ tsp cornstarch
Instructions
- Preheat oven to 450°F. Place squash, cut sides up, on a baking sheet. Bake 30 to 45 minutes or until tender.
- Meanwhile, cook carrots, zucchini, bell pepper, and garlic in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add shrimp; cook 1 minute.
- Whisk together broth, soy sauce, vinegar, and cornstarch. Add to skillet; cook until thickened.
- Shred spaghetti-like strands with 2 forks; divide among 3 shallow bowls. Top with vegetable mixture.
Side Dish Ingredients
- ¼ cup slivered almonds
- ¾ lb asparagus, trimmed
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant.
- Steam asparagus in a steamer basket over simmering water 5 to 6 minutes or until crisp-tender.
- Toss asparagus with oil, salt, pepper, and nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
240
|
97
|
337
|
| Fat (g) | 7 | 8 | 15 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 24 | 3 | 27 |
| Carb (g) | 22 | 4 | 26 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 786 | 196 | 982 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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