This delicious Stir-Fry Spaghetti Squash with Shrimps 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 cut it in half lengthwise and baked, boiled, or microwaved 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 but 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 shrimps 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 shrimps 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 the classic Jiu Hu Char or Warm Jicama and Cabbage Salad, a popular dish at my parents’ home cooked for the Reunion Dinner during the Chinese or Lunar New Year celebrations. That dish uses jicama as the main ingredient. In this version, I have substituted the finely shredded jicama with spaghetti squash. I was delighted that the results were surprisingly similar.
Similar Tools Used in Making This Stir-Fry Spaghetti Squash with Shrimps
This post contains affiliate links. Please read my disclosure policy here.
• Asian Kitchen Carbon Steel Wok Stir Fry Pan, 12-inch
• Classic Series Carbon Steel Wok, 14-inch
• Stainless Steel Professional Wok Turner Spatula
INGREDIENTS
- 1 spaghetti squash (about 3 lbs/1.4 kgs)
- 3 tbsp vegetable oil
- 1 onion (thinly sliced)
- 2 cloves garlic (minced)
- 10 oz shrimps (peeled and deveined) (300g)
- 2 carrots (julienned)
- 2 tbsp soy sauce
- Salt and pepper to taste
- 3 green onions (thinly sliced)
INSTRUCTIONS
- 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 shrimps 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.
NUTRITION
Angie@Angie's Recipes says
December 29, 2012 at 12:19 pmA lovely seafood stir-fry. Beautiful presentation too, Biren.
Happy New Year!
Biren says
December 31, 2012 at 8:24 pmHappy New Year, Angie!
PolaM says
December 29, 2012 at 8:43 pmI’ll make sure to try some here in Malaysia! Looks like a great dish!
Biren says
December 31, 2012 at 8:25 pmThanks Pola! Enjoy your stay in Malaysia. 🙂
Dorothy Lin says
December 30, 2012 at 3:09 amYour spaghetti squash recipe looks delicious.I have several home grown squash from my garden and I will try this dish.Will let you know the result.
Happy And Healthy New Year to you and family.
Congratulations to Roti And Rice on your 3rd anniversary.May you have many many more years to come.
Dorothy
Biren says
December 31, 2012 at 8:26 pmThanks Dorothy for you kind comments! So nice to have your own homegrown squash. Happy New Year to you too!
denise @ singapore shiok says
December 30, 2012 at 4:58 amWow! That does look just like jiu hu char! How very clever – no need to shred all that bang kwang! Your fingers must be very grateful LOL I would love some with hot rice and sambal belacan. I’ve never eaten it out of lettuce cups, the traditional nyonya way, but I’m guessing it’s just as delicious.
Biren says
December 31, 2012 at 8:29 pmI have been wanting to make jiu hu char with this for a while but had to wait until it is in season. Once cooked with soy sauce, the taste is pretty similar. Need to make some sambal belacan next time. Do try it next time with the lettuce cups with sambal spread at the base…sedap!
denise @ singapore shiok says
December 30, 2012 at 5:00 amHope you and family have a fantastic New Year 🙂
Biren says
December 31, 2012 at 8:29 pmHappy New Year! 🙂
Jeannie says
December 30, 2012 at 6:42 amSpaghetti squash is not something we see here or I have not come across it yet! Sounds like a very versatile squash and looks beautiful too! Happy New Year !
Biren says
December 31, 2012 at 8:30 pmI don’t think I have ever come across spaghetti squash in Malaysia. Maybe someday it will be imported by the merchants there. 🙂
Ramona says
December 30, 2012 at 7:29 amLooks wonderful!! Wishing you a Happy and Wonderful New Year 2013!!
Biren says
December 31, 2012 at 8:31 pmHappy New Year, Ramona!
kitchenriffs says
December 30, 2012 at 1:01 pmThis is such a nice, healthy dish! The flavor looks tremendous. Congrats on 3 years of blogging, and Happy New Year!
Biren says
December 31, 2012 at 8:31 pmThanks for the compliments and congrats! Happy New Year!
Magic of Spice says
December 30, 2012 at 5:22 pmBeautiful dish Biren! Wishing you and family a beautiful and love filled 2013!
Biren says
December 31, 2012 at 8:32 pmHappy New Year, Alisha! Good to see you here. 🙂
Katherine Martinelli says
December 31, 2012 at 1:00 amWhat a wonderful dish! I love the meaning of the words for shrimp and lettuce – sounds like the perfect way to start the new year!
Biren says
December 31, 2012 at 8:32 pmGlad to hear you like the dish. Happy New Year, Katherine!
Katerina says
January 1, 2013 at 2:29 amHappy anniversary to your blog Bee Ren! I love learning about other countries’ traditions! The dish looks very refreshing and shrimps are one of my favorite seafood. Have a wonderful and happy New Year!
Hyosun Ro says
January 3, 2013 at 9:11 pmI never knew shrimp represents happiness. The dish looks absolutely delicious! Happy New Year to you and your family, Biren!
Dorothy Lin says
February 13, 2013 at 6:48 pmFinally I cooked my home grown squash according to your recipe and it turned out deliciously yummy.The natural flavor is very sweet.
Thank you
Dorothy
Biren says
February 13, 2013 at 8:19 pmSo glad to hear you enjoyed the dish. The squash is very sweet when cooked that way. Hardly any seasoning required. Actually I cook mainly with three seasoning – soy sauce, salt, and pepper. I do like some chili sauce and soy bean paste but very little of other sauces. 🙂
Jagdip says
March 22, 2013 at 1:32 amHi Biren, where can I buy spaghetti squash from in Singapore? I couldn’t find any in Cold Storage. Thx.
Biren says
March 24, 2013 at 12:10 pmHi Jagdip! I am afraid I can’t tell you where you can find spaghetti squash in Singapore. I would have suggested Cold Storage too but I guess they don’t have it there. 🙁