Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Spaghetti squash - cooked

  2. Strands dried - roasted with

  3. 1/2 teaspoon 2 1/2ml Coarsely ground pepper

  4. 1/4 teaspoon 1 1/3ml Dried oregano

  5. 6 oz 170g Asparagus

  6. 3/4 cup 177ml Red bell pepper - pieces

  7. 3 oz 85g Angel hair pasta

  8. 1/2 cup 20g / 0.7oz Fresh spinach - leaves only

  9. And - loosely packed

  10. 2 tablespoons 30ml Chopped fresh cilantro - leaves

  11. 7 oz 198g Cooked shrimp - (about 7 per)

  12. 1/2 oz 14g Lemon - juice only (large)

  13. 1/4 cup 27g / 1oz Diced celery - or more

  14. Sauce

  15. 1/2 cup 118ml Water - or vegetable broth

  16. 1/2 cup 118ml Picante sauce - such as

  17. Pace-mild

  18. 1/2 teaspoon 2 1/2ml Cornstarch

  19. 3 Pressed garlic

  20. 2 teaspoons 10ml Oil - for frying

  21. 1/4 teaspoon 1 1/3ml Butter buds® - optional

Instructions Jump to Ingredients ↑

  1. Like all meals made in the wok, preparation is everything.

  2. Precook the squash and allow time to cool and dry. Pull stands; combine with pepper (assorted) and oregano. Spread SQUASH into a cake pan.

  3. ASPARAGUS cut into 1-1/2 to 2-inch pieces leaving tips longer. BELL PEPPER cut into 1/4" rings; cut rings into 2" strips. SPINACH and CILANTRO chiffonade cut (rolled and sliced) SHRIMP Thaw quickly in lukewarm water; pull tails; towel dry. (about 7 per person of the 31/40 ct per lb grade). Cut 1 stalk of CELERY into 1/4" dice. Squeeze lemon juice into a separate cup. Measure for the sauce.

  4. Into a pot of boiling water, add the ASPARAGUS stems. Break the spaghetti into thirds and add. Cook for 2 minutes. Add the bell pepper and the asparagus tips. Cook for 2 minutes or until tender crisp. (TIP about 1 minute shy of the 'al dente' time indic Begin to oven-roast the squash at 375F.

  5. WOK IT! Heat the wok, add the oil and swirl to coat the bottom. Saute the celery, spinach and cilantro for about 1-1/2 to 2 minutes. Add shrimp and lemon juice and heat for about 1 min (hot shrimp). Add butter (or butter flavored canola) now, if using.

  6. Make well and add the pasta-vegetable mixture. Fry to heat through (2 mins). Make well and add the squash. Stir lightly to combine. Make a well add the sauce and wait until it begins to bubble, then stir to toss and coat. Add a little water only if neces > >mcRecipe We used "better than bouillon" vegetable. (about 14 g fat per serving) "Flavors are "a-fusion!" A prima verde in that the vegetables are distinct and fresh and crunchy. Sweet+sour+spicy from the lemon, "butter" and the salsa. Asian! because the spaghetti squash looks and feels like rice noodle."--2/19/97


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