Shelly's Recipe

CHILLED SPAGHETTI SQUASH SALAD WITH HERBS AND SHRIMP

Category: Salads - Seafood

1 spaghetti squash (about 2 pounds), halved lengthwise and seeded
2 cloves garlic, minced
1 serrano pepper, seeded and minced
1/4 teaspoon kosher salt
1/4 Vietnamese fish sauce (if this is unavailable, substitute low-sodium soy sauce)
2 tablespoons freshly squeezed lime juice
1/4 cup sugar
1 carrot, cut into thin matchsticks
3 scallions, thinly sliced
1 red pepper, thinly sliced
1/2 cup freshly chopped basil
1/4 cup freshly chopped mint
1/2 pound cooked large shrimp, halved lengthwise
2 tablespoons chopped peanuts

Heat oven to 400 degrees. Place squash halves flesh side down in a baking pan. Pour 1/2 a cup of water into the pan; bake 35 to 40 minutes, or until tender. Using the tines of a fork, scape out the flesh in long lengthwise strokes to create spaghetti-like strands.

Transfer strands to a colander fitted inside a bowl of ice water; let cool completely. Meanwhile, for dressing, mash together garlic, serrano pepper and salt to form a paste. Blend in fish sauce, lime juice and sugar; stir until sugar dissolves. Drain squash thoroughly; toss with next six ingredients and dressing. Sprinkle with peanuts. Serves 4