Ingredients (serves 4)
The Spaghetti Squash
Pierce some holes around the squash and place in the microwave for about 13 minutes, turning over half way. I find it easy to steady the squash in a bowl. Let the squash rest for 5 – 10 minutes. Cut in half, lengthwise, then scoop out the middle part with seeds – it looks like pumpkin pulp. With a fork, pull out the rest of the squash – it should pull apart like spaghetti. Separate into four dishes before serving.
You can use frozen or fresh raw shrimp – they should be cleaned, peeled, unfrozen and dry before cooking. Place the shrimp in a pan already heated with a teaspoon of oil. Sear the shrimp on one side for 2 to 4 minutes without moving them – turn them over and sear on the other side for 2 to 4 minutes. Cook them just until they're no longer clear in the middle. Arrange the shrimp in each plate over the spaghetti squash.
In a medium saucepan, sautée the chopped onion in ½ a teaspoon of oil until translucent, add the ginger and garlic, let sautée for a minute, then pour in the whole can of light coconut milk and reduce to half on medium heat – stirring occasionally to avoid burning. (Start preparing the spaghetti squash while the sauce is reducing) Add in the juice and zest from half a lime, the Splenda or sugar and the chilie paste or flakes (use only ½ tsp for mild heat). Add salt and pepper to taste. Before serving, toss in tomatoes and cilantro – spoon the sauce over the spaghetti squash and shrimp.