1 spaghetti squash, cooked
1/2 pound shrimp
3 tablespoons fish sauce (optional, see note)
3 tablespoons rice vinegar
1 garlic clove, minced
1 tablespoon brown sugar
1 small hot chile, seeded and sliced very thin
1 red bell pepper, cut into matchstick slivers
1 bunch green onions, sliced thin
1 cup bean sprouts
Chopped fresh basil or cilantro (optional)
2 tablespoons bottled peanut sauce (optional, see note)
1 tablespoon chopped peanuts (optional)
Prepare the spaghetti squash. Meanwhile, steam the shrimp (15 minutes in the steamer or 2 minutes in boiling water.) Rinse in cold water and peel. Combine the fish sauce, vinegar, garlic, brown sugar and hot chile in a small dish and mix well. Stir it into the spaghetti squash and add the other ingredients — steamed shrimp, red pepper, green onions, bean sprouts and basil or cilantro. Stir in the peanut sauce and sprinkle with the peanuts. Serve at room temperature or chilled.
6-8 servings
Note: Fish sauce and peanut sauce can be found in the Asian section of many supermarkets or in any Asian market.
