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Chilled Spaghetti Squash Salad with Herbs and Shrimp

1-2 pound spaghetti squash, halved and seeded
2 cloves garlic minced
1 serrano pepper, seeded and minced
1/4 teaspoon kosher salt
1/4 cup Vietnamese fish sauce (if you can’t find it use low sodium soy sauce)
2 tablespoons fresh lime juice
1/4 cup sugar
1 carrot, cut into thin matchsticks
3 scallions, thinly sliced
1 red pepper, thinly sliced
1/2 cup fresh chopped basil
1/4 cup fresh chopped mint
1/2 pound cooked large shrimp, halved lengthwise
2 tablespoons chopped peanuts

1. Heat oven to 400
2. Place squash halves flesh side down in baking pan; bake 35-40 minutes or
until tender
3. Use a fork to scrape out the flesh in long, lengthwise strokes to create
spaghetti like strands
4. Put strands in a colander fitted inside a bowl of ice water; cool
5. Mash garlic, pepper and salt to form a paste
6. Blend in fish sauce, lime juice, and sugar; stir until sugar dissolves
7. Drain squash thoroughly; toss with carrot, scallions, pepper, basil, mint,
shrimp and dressing

Servings: 4
Calories: 218
Fat: 4g
Carbohydrates: 32g
Fiber: 4g
Protein: 16g

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Sharon Richter, RD
200 W 57th St
New York, NY 10019
Phone: 212.977.7779

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