Shrimp Picante With Squash-Ghetti

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

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

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.

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.

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.

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 >phannema@wizard.ucr.edu >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