This delicious Stir-Fry Spaghetti Squash with Shrimp is a twist on the classic Jiu Hu Char (Stir Fry Jicama), often served as a filling for lettuce wraps.
Spaghetti squash is a long oblong winter squash with a bright yellow rind. It actually looks more like a melon than a squash. The flesh is creamy yellow in color and solid when raw but falls away from the fruit in strands or ribbons like spaghetti when cooked. The best way to cook it is to bake, boil, or microwave the squash to get nice long strands of flesh.
Spaghetti Squash – A Substitute for Gluten Free Pasta
This nutritious squash is low in calories and can be used as a substitute for gluten free pasta. The flesh is very mild tasting and works well with most sauces. I really should use it more often in my cooking. The only other recipe on this blog that uses this ingredient is Tutti-frutti Spa-ghetti, a salad I created on a whim.
World on a Plate
With the New Year just round the corner, this month’s theme for World on a Plate is Auspicious Food for a Prosperous New Year. I am representing Malaysia and the Chinese community there have many different dishes that are considered auspicious because they are puns on Chinese words.
The Cantonese word for shrimp is Ha which sounds like laughter. This represents happiness. Lettuce wraps are also commonly served as the word Sang Choy literally means growth in riches and wealth. In this dish, I used both shrimp and lettuce to ring in a New Year with much happiness and rising fortune. 🙂
A Twist on a Classic
This Stir-Fry Spaghetti Squash with Shrimps is a twist on a Nyonya classic. Jiu Hu Char or Warm Jicama and Cabbage Salad is a popular dish at my parents’ home. It is a mainstay for our Chinese New Year Reunion Dinner. It uses bang kuang/jicama as the main ingredient. In this version, I have substituted the finely shredded jicama with spaghetti squash. I was delighted that the result was surprisingly similar.
Similar Tools Used in Making This Stir-Fry Spaghetti Squash with Shrimp
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- 1 spaghetti squash (about 3 lbs/1.4 kgs)
- 3 tbsp vegetable oil
- 1 onion (thinly sliced)
- 2 cloves garlic (minced)
- 10 oz shrimp (peeled and deveined) (300g)
- 2 carrots (julienned)
- 2 tbsp soy sauce
- Salt and pepper to taste
- 3 green onions (thinly sliced)
- Preheat oven to 375°F (190°C).
- Split the spaghetti squash in half lengthwise. Scoop out seeds. Place on a baking dish with cut side down and bake for 40 to 50 minutes.
- Remove spaghetti squash from oven. When cool enough to handle, use a fork to gently scrape around the edge of the squash to shred the pulp into strands.
- In a wok or large fry pan, heat vegetable oil. Sauté onion and garlic until fragrant, about 2 to 3 minutes.
- Add shrimp and cook till they curl.
- Add carrots and spaghetti squash. Stir to mix well.
- Add soy sauce, salt, and pepper. Continue to cook for another 10 minutes.
- Turn off heat and stir in sliced green onions.
- Remove and serve warm wrapped in lettuce leaves if desired.