This recipe was entered into a contest (and didn't win but is still wonderful!) sponsored by Saucy Mama. I use 3 of her sauces, and you can buy them online here: barhyte.com/brands/Saucy-Mama.html
I was inspired by a previous recipe using spaghetti squash, and this is my rendition of shrimp pad thai, but with spaghetti squash! Hope you love it as much as we do.
Cut stemmed ends off both squash and split lengthwise, standing on flat end while cutting. Using a large spoon, remove seeds and pulp.
Using half of the olive oil, drizzle over insides of squash, rubbing to distribute evenly. Season with half of the salt and black pepper. Place squash cut side down on baking sheet and bake 50-60 minutes, or until fork tender. Remove from oven, turn over on baking sheet and drizzle with remaining olive oil and season with remaining salt and black pepper. Separate strands of each squash half with a fork by scraping gently, leaving ¼ inch around bottom and sides.
While squash is roasting, toast pecan halves in a small nonstick skillet over medium high heat, stirring constantly, 2-3 minutes. Sprinkle with brown sugar, water and salt and stir. Reduce heat to medium and continue to cook, stirring, for an additional 2-3 minutes, or until water is reduced, being careful not to burn. Add vanilla and stir. Pour onto silpat mat or parchment paper to cool, breaking apart when cooled. Set aside while making shrimp and sauce.
In a medium bowl, add shrimp, ½ cup Miso Orange Dressing & Marinade and ¼ cup Sweet Heat Marinade. Marinate 15 minutes.
In a small bowl, add remaining ¼ cup Miso Orange Dressing & Marinade, remaining ¼ cup Sweet Heat Marinade and the ½ cup *All Natural* Sesame Ginger Dressing, mix. Set aside
After shrimp has marinated, heat a wok over high heat (or large nonstick skillet) and add 2 Tablespoons of the coconut oil. Using a slotted spoon, add shrimp to wok, discarding marinade. Constantly stirring, cook shrimp 3 minutes. Remove shrimp to a plate or bowl.
Add the remaining 1 Tablespoon oil to wok and add cabbage, garlic and shallot. Constantly stirring, cook 1-2 minutes, being careful not to burn garlic. Add sauce from small bowl to pan and cook 1-2 minutes, stirring. Add shrimp and stir to heat. Remove wok from heat and spoon equal amounts of shrimp and sauce into spaghetti squash boats. Top each with candied pecans. Serve with chopsticks