Instructions: Like all meals made in the wok, preparation is everything.

Precook the squash and allow time to cool and dry. Pull stands; combine with
pepper (assorted) and oregano. Spread SQUASH into a cake pan.

ASPARAGUS cut into 1-1/2 to 2-inch pieces leaving tips longer.

BELL PEPPER cut into 1/4" rings; cut rings into 2" strips.

SPINACH and CILANTRO chiffonade cut (rolled and sliced)

SHRIMP Thaw quickly in lukewarm water; pull tails; towel dry. (about 7 per person of the 31/40 ct per lb grade).

Cut 1 stalk of CELERY into 1/4" dice.

Squeeze lemon juice into a separate cup.

Measure for the sauce.

Bring pot of water to a boil for pasta. Also begin to oven-roast the squash at
375F.

Into a pot of boiling water, add the ASPARAGUS stems. Break the spaghetti into
thirds and add. Cook for 2 minutes. Add the bell pepper and the asparagus tips. Cook for 2 minutes or until tender crisp. (TIP about 1 minute shy of the
al dente time indicated on the package.) Drain in a colander and rinse in
cold water. Toss gently and repeatedly to drain well.

WOK IT! Heat the wok, add the oil and swirl to coat the bottom. Saute the celery, spinach and cilantro for about 1-1/2 to 2 minutes. Add shrimp and lemon
juice and heat for about 1 min (hot shrimp). Add butter flavored canola or butterbuds (this is to enhance the lemon sauce).

Make well and add the pasta-vegetable mixture. Fry to heat through (2 mins).

Make well and add the squash. Stir lightly to combine. Make a well add the sauce and wait until it begins to bubble, then stir to toss and coat. Add a
little water only if necessary. Serve immediately.

We used "better than bouillon" vegetable.

Pace Picante is fat free: 160 cals per 1/2 cup.

Caution! Commercial Picante can be high in sodium. Look for the low-salt product.

"This is a fusion meal: a prima verde in that the vegetables are distinct and fresh and crunchy. Sweet+sour+spice from the lemon, butter and the salsa.

Asian! because the spaghetti squash looks and feels like rice

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