Shrimp and Spinach Spaghetti Squash in Almond Sauce

• 1 lb precooked baby shrimp
• 2 cup thawed chopped spinach
• 1 large spaghetti squash
• 2 tbsp almond butter
• 2 small lime juice
• 1 tbsp rice vinegar
• 1 1/2 tbsp soy sauce
• 2 1/2 tbsp sriracha
• 1 tbsp honey
• 1 tsp sesame oil
• 3 tbsp melted coconut oil
• 2 tsp fresh graded ginger
• 2 clove garlic minced
• 2 pinch salt

1. Preheat oven to 400.
2. Cut squash open in half and place on a baking pan flesh side up.
3. Roast in oven for about 30-25 minutes.
4. For sauce, in a small bowl combine all ingredients except for the shrimp and spinach and whisk together to blend ingredients well.
5. Then, melt some coconut oil in a medium skillet and heat baby shrimp and spinach together.
6. You can mix in some sriracha and a dash of salt to bring more flavor out.
7. Cook till steamy.
8. Once spaghetti squash is done, remove the seeds and stringy flesh.
9. With a fork, scrape the squash from top to bottom.
10. Squash should be coming out looking like spaghetti.
11. Place squash flesh in a bowl and add shrimp and spinach mixture along with almond sauce.
12. Toss to coat all ingredients well.
13. Ready to eat!

baby shrimp, spinach, almond butter, lime juice, rice vinegar, soy sauce, sriracha, honey, sesame oil, coconut oil, graded ginger, clove garlic, salt

Taken from cookpad.com/us/recipes/367079-shrimp-and-spinach-spaghetti-squash-in-almond-sauce (may not work)