Happy Friday!! I’ve had the most relaxing week recovering from my race last weekend. It’s been nice spending some quality time with the boys. Some of the highlights this week were we had a Halloween dance at their school (which was a blast!), we baked some cupcakes and enjoyed dressing up in our costumes and we decorated the front yard to get it all ready for Halloween next week. There is excitement in the air around here.
This week I made a delicious dish that tasted just like Chinese take-out. Chase and Ashton grabbed some chop sticks to enjoy this Shrimp Spaghetti Squash Chow Mein. It was really cute trying to teach the boys how to use them. We don’t order Chinese take-out often so this was a nice alternative for the family to enjoy.
Shrimp Spaghetti Squash Chow Mein:
Makes 4-6 servings
- 1/2 pound shrimp, peeled and deveined
- 1 (2 ½ – to 3) pound spaghetti squash, halved lengthwise and seeded
- 3 celery stalks, sliced
- 2 cups cabbage, chopped
- ½ white onion, chopped
- ¼ cup soya sauce
- 2 garlic gloves
- 1 tbsp brown sugar
- 2 tsp freshly grated ginger
- 1 tbsp olive oil
- Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave uncovered, on high until the flesh is fork tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)
- Once done, scoop out flesh with fork so it breaks into strings, set aside.
- In a small bowl, whisk together soya sauce, garlic, brown sugar and ginger.
- Heat oil in a large skillet over medium heat. Add celery and onion, stir frequently, for 3-4 minutes or until it tender.
- Add the shrimp and stir-fry until pink, about 3 minute.
- Add spaghetti sauce and cabbage into skillet then pour soya sauce mixture on top stirring for 3 to 5 minutes more until well combined. Transfer to a large bowl for serving.
Hope you all have a great weekend!!