Chilled Spaghetti Squash Salad With Herbs and Shrimp


  • 1 spaghetti squash (about 2 lbs) halved lengthwise and seeded
  • 2 cloves of garlic, minced
  • 1 serrano pepper, seeded and minced
  • 1/2 tsp sea salt
  • 2 TBSP freshly squeezed lime juice
  • 1/4 cup honey/agave
  • 1 carrot, cut into thin matchsticks
  • 3 scallions, thinly sliced
  • 1 red pepper, thinly sliced
  • 1/2 cup freshly chopped basil
  • 1/2 cup freshly chopped mint
  • 1/2 lb cooked large shrimp, halved lengthwise


Heat oven to 400 degrees. Place squash halves, flesh side down, in a backing pan. Pour 2 cup water into the pan and bake 35-40 minutes or until squash is tender. When finished take squash out and let cool, just enough to be handle it. Use a fork to get the squash out but scraping the fork downward. Mix everything in a large bowl.

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