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Ingredients
US|METRIC
5 SERVINGS
- 1 spaghetti squash (about 2 1/2 pounds)
- 1/4 cup reduced sodium soy sauce
- 2 Tbsp. honey
- 2 tsp. McCormick Garlic Powder
- 1 1/4 tsp. McCormick Ground Ginger
- 1 Tbsp. vegetable oil
- 1 1/2 cups matchstick carrots
- 1 medium red bell pepper (thinly sliced)
- 1 lb. shrimp (peeled and deveined)
- 1/4 cup thinly sliced green onions
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Directions
- 1 Cut spaghetti squash crosswise into 1-inch thick rings. Remove seeds. Place rings in shallow microwave-safe dish. Add 1/4 cup water to dish. Cover with plastic wrap. Microwave on HIGH 7 minutes or until tender. Let stand in microwave 10 minutes. Carefully remove from microwave. Peel skin off squash, then shred flesh with fork into long thin strands. Place squash noodles in large bowl. Discard the skin. (Should yield about 5 cups of squash noodles.)
- 2 Meanwhile, mix soy sauce, honey, garlic powder and ginger in small bowl until well blended. Set aside.
- 3 Heat oil in large skillet on medium-high heat. Add carrots and pepper; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in sauce mixture and bring to boil. Add squash noodles, stirring gently to coat; cook 1 minute until heated through. Remove from heat. Sprinkle with green onions before serving.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat0g0% |
Trans Fat0g |
Cholesterol140mg47% |
Sodium630mg26% |
Potassium680mg19% |
Protein22g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber2g8% |
Sugars10g |
Vitamin A130% |
Vitamin C70% |
Calcium15% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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