I’m a total squash lover! It’s amazing how one can disguise vegetables by making it look like your favourite carb meal! I do not eat pasta anymore, and I rarely eat brown rice because I am trying to limit my grain intake based on my personal goals (I still bake with brown rice flour occasionally). Substituting carbohydrates like brown rice and whole grain pasta for cauliflower rice or spaghetti squash is an essential dinner option because it is easier for your body to process and breakdown these foods without feeling bloated or heavy, due to their low carbohydrate content. The later it gets during the day, the less active your body becomes, thus making it easier to store fat from foods that have a high carbohydrate content. Then again, everyone has different fitness and health goals, so if eating foods that have a higher carb content for dinner works for you then stick with it! My method works for me, so feel free to try it if you are looking for an alternative 🙂
1 small spaghetti squash (make sure there are no bruises or discolouring as this could indicate its rancidity)
1 cup caribbean raw shrimp
1/2 cup green and red peppers (diced)
1/4 cup grape tomatoes (sliced)
1/2 cup of sliced cucumbers
Spices of choice
Preheat oven to 400 degrees F.
Using a sharp knife, poke small holes into the spaghetti squash before placing it in the oven. Bake for 30 minutes (baking the squash makes it easier to cut through and cooks it a little, giving it a smoother texture :))
When ready, cut of the ends before slicing the squash in half horizontally. Let it cool for 5-10 minutes.
When ready, scrape out the insides with a fork to get the spaghetti strands and set aside.
Meanwhile, toss raw shrimp into a medium heated skillet with 1 tsp of coconut oil and sauté with spices of choice until cooked.
Stack cooked shrimp with fresh peppers and tomatoes on a skewer and serve with spaghetti squash and sliced cucumbers. I drizzled a little bit of sriracha sauce on mine.