Heat the avocado oil in a large skillet over medium heat. Add in the shrimp and cook on each side until pink and no longer translucent. Remove from the pan.
Add the red pepper to the pan and saute until limp, about 3-5 minutes. Push the red pepper to one side and add the beaten egg to the other side. Scramble the egg with a spatula, then combine with the pepper.
Add in the garlic, peanut butter, rice vinegar, soy sauce, fish sauce, brown sugar, and Sriracha. Stir until all combined and scrape any browned bits or egg from the bottom of the skillet.
Add in the cooked spaghetti squash, peanuts, cilantro, bean sprouts, and lime juice. Toss with tongs until combined. Top with the shrimp and serve.
Servings: 4
Nutrition per serving
Calories: 339 | Carbohydrates: 17g | Protein: 32g | Fat: 21g | Fiber: 2g | Sugar: 9g
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Keyword :gluten free, recipe for spaghetti squash
