Happy New Year Again! Hope the year is starting off great for everyone. May this be a blessed year full of health, wealth, and happiness. It’s January that usually means there is a big whole30 reset going on. Most people started on the 1st but I decided to go with the 4th because it fell on a Monday. So far so good. I’m excited to share this grilled pineapple and shrimp Thai red curry spaghetti squash noodles.
Thai food is a favorite of mine, mainly because I love eating spicy foods and foods with great flavor in general. Thai food always does the trick. Usually, when I go to a Thai restaurant this is the dish that I order 80’s of the time. Of course, it’s never made with squash but to keep in line with whole30 and satisfy my Thai craving while doing a reset. This is so delicious and so so easy to make.
Spaghetti squash is used in place of noodles. This type of squash is great because when it is cooked, the insides turn into ribbons and strands that look like angel hair pasta. Which makes it a great healthy alternative to spaghetti. It has folic acid, potassium, vitamin A, and beta carotene, with only 42 calories per cup. (Wikipedia)
Thai red curry paste– This is a base for many Thai dishes. It is a mix of red chili pepper, garlic, lemongrass, turmeric, and shrimp paste. Often combined with coconut milk, using meat or seafood. Very flavorful and fragrant.
Pineapple–this is a tropical plant with edible fruit, indginous to South America. They are noe commercially grown in greenhouses and plantations. They are used in cuisines around the world. Pinapple contains alot of water, rich in manganese and vitamin c. In this recipe I use it because it is a great way to balance spicy foods while lending some sweet from its natural sugar. Wiki
Shrimp–Besides being delicious, shrimp also has great health benefits. It is high in several vitamins and minerals. Contain antioxidants and omega-3 fatty acids. It’s a great addition to curry and coconut milk.
All the ingredients have great benefits and combined are delicious. It is delicious and filling. feed 4 people well. Hope you try it and love it. Don’t forget to rate and tag me on Instagram.
| Cook Time | 35 minutes |
| Servings |
people
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- 16 oz wild shrimp
- 1 tsp sea salt
- 2 tbsp coconut oil or olive oil divided
- 1 medium sized spaghetti squash
- 1 4 oz jar thai red curry
- 3/4 cup coconut cream
- 1 medium sweet onion sliced thin
- 1 small bell pepper sliced thin
- 2 cups napa cabbage cut in large pieces or broken into pieces
- 2 cups pineapple chunks grilled
- 1 tbsp coconut aminos
- 1 tsp fish sauce I used Red Boat which is whole30 compliant
- 1/4 cup fresh thai basil or mint more per taste
- pinch sea salt
- 1 tbsp minced garlic
- optional crushed red pepper for heat 1 tsp
- slice lime
- sliced cucumbers
- optional green onion
Ingredients
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- Preheat oven to 400. Wash and cut ends of the squash, cut into 1-inch rings. Drizzle squash with some olive oil and season with a pinch of salt. Bake for 35 minutes in the oven. When done remove and pull strands with a fork.
- Season Shrimp with 1 tsp of sea salt. Heat a large skillet on medium to high with 1 tbsp of oil. When hot add shrimp and cook for about 4 minutes. Remove Shrimp and return pan to heat.
- Add tbsp of oil. When hot add onions, and red peppers, cook for minutes, then add the cabbage and garlic cooking for 1 more minute. Now add Thai paste, and cook for 1 minute or until fragrant. Add the coconut milk, fish sauce, and coconut aminos, cook for 1 minute. Next, add shrimp, basil, pineapple, squash, and a pinch of salt, and crushed red pepper if using, mix well and remove from heat after one minute. Serve hot with sliced cucumbers and squeezed lime juice. Enjoy.
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