-1 large spaghetti squash
-1/4 cup coconut aminos
-3 cloves garlic, minced
-1Tbsp. Coconut sugar
-1 or 2 drops doTerra Ginger essential oil
-1/4 teaspoon pepper
-2 Tbsp. Sesame oil or toasted sesame oil
-1 or 2 dashes of fish sauce
-1 cup of the trinity (onion, bell pepper, celery chopped) or just 1 chopped onion
-3 stalks celery, sliced diagonally
-2 cups cole slaw mix (Cabbage & Carrots)
-sesame seeds for garnish
**I always double this recipe!!!
Directions:
Cut squash in half and remove seeds. Place cut side down on baking sheet. Bake at 400 for 40 mins!!! No longer!!! Let cool to touch.
In bowl, whisk coconut aminos, fish sauce, garlic, coconut sugar, ginger oil, and pepper. Set aside.
Heat sesame oil in large skillet or wok. Sautée trinity and celery until tender and beginning to brown. Stir in slaw mix and cook for another minute or two, until softened. Add shrimp and Sautée until shrimp are cooked and pink. Don't over cook or shrimp will be chewy.
Remove squash with fork and add to skillet. Pour sauce ontop. Gently toss together until combined.
