So as much as I love going out to eat, I LOVE cooking. Basically I love food. I’m what Noom calls a “Fun Eater”. Anyways, I thought I’d start sharing food I make. I’m no good at following recipes, so I typically make up my own…
Last night, in the midst of what I will call “The Refrigerator Incident” (which has since turned into a full blown episode… long story involving hours on the phone with Sears), I knew that if I didn’t cook anything I would end up eating two sleeves of Saltine crackers and peanut butter… which isn’t exactly on any diet I’ve heard of. So while the contents of my refrigerator were sprawled across the kitchen floor in a brand new cooler and paper bags that we’d saved from grocery shopping, I made the courageous decision to make myself a healthy dinner.
I wasn’t sure how long we’d be without a fridge (spoiler: we won’t get a new one until Saturday), so I thought I should use whatever would go bad first – broccoli that was already a week old and frozen shrimp.
Now, of course shrimp and broccoli isn’t anything new. But as it reminded me of literally every high-sodium, high-fat asian dish I’ve ever wanted in my life, I needed noodles. Cue the spaghetti squash (also over a week old, but probably not going bad anytime soon – yes clearly I haven’t been cooking much lately). So instead of making those delicious pad thai noodles I keep hidden in the pantry for emergencies, I chose a low calorie, high volume option… #thanksnoomtraining
Add in some soy sauce, hoisin sauce, a little sriracha, sesame seeds, red pepper flakes and garnish with chopped scallions, and you have yourself a super delicious, kind of sinus clearing dinner for under 400 calories. I was actually kind of shocked at how much I enjoyed this! Will definitely be added to my regular list – especially when I’m craving pad thai… which is basically all the time. Maybe next time I’ll try chicken or pork.
- 1 spaghetti squash (about 5 inches long)
- 20 shrimp (I used cooked with tails, but up to you)
- 2 heads of broccoli
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- Sriracha sauce (to taste)
- 2 tbsp sesame seeds
- Red pepper flakes (to taste)
- 1 scallion (chopped)
- 2 tbsp olive oil
Makes 2 servings
- Preheat oven to 400 degrees
- Wash and dry produce
- Cut spaghetti squash in half the long way, spoon out the seeds, place on baking sheet, flat side up, and drizzle with 1 tbsp olive oil. Bake for 25 minutes. Flip over and bake for another 5 to 10 minutes, or until squash is soft.
- While squash is cooking, chop broccoli into individual florets and place on a baking sheet (this only takes up about half of a baking sheet). Drizzle with 1 tbsp olive oil, season with salt and pepper to taste. Bake for 20 minutes
- Thaw frozen shrimp in warm/hot water. Remove tails
- In a small bowl, mix together soy sauce, hoisin sauce, and sriracha sauce. Add shrimp and stir to coat
- Remove baking sheet with broccoli from oven. Arrange shrimp in one layer on the empty half of the baking sheet. Drizzle with remaining sauce left in the bowl and top with red pepper flakes and sesame seeds. Bake for 10 to 15 minutes
- Remove both baking sheets from the oven. Use a fork to remove squash from the skin and place in a medium bowl. Add broccoli and shrimp to the squash. Stir to combine
- Transfer portions to small bowls or plates. Garnish with chopped scallions