6 shrimp
1 zucchini, thinly sliced
1/4 cup Mirin
1/4 cup raspberry vinegar
2 tablespoons olive oil
1 teaspoon Chile garlic paste
Salt and pepper
1 spaghetti squash, roasted
2 tablespoons fresh thyme
Salt and pepper
2 tablespoons
2 tablespoons crushed pecans
1 teaspoon olive oil
1 butternut squash, peeled and sliced 1/4 inch thick
Salt and pepper
1 teaspoon olive oil
1 teaspoon balsamic glaze
2 tablespoons Feta cheese
DIRECTIONS:
1. Roast spaghetti squash in 400 degree oven for 45 minutes. Remove and use a dinner fork to remove squash from shell.
2. Slice zucchini on vegetable slicer and marinate in Mirin, raspberry vinegar, olive oil, Chile garlic paste and salt and pepper. Marinate in refrigerator for a minimum of 4 hours up to 48 hours.
3. Roast butternut squash in a saute pan with olive oil, salt and pepper over medium heat
4. Saute spaghetti squash with thyme, salt and pepper, pecans and olive oil until warm
5. Lightly season shrimp with salt and pepper and olive oil, cook over medium heat, 2 minutes per side
6. Assemble plate starting with zucchini, add butternut squash and finally spaghetti squash. Finish plate with cooked shrimp, crumbled feta cheese and balsamic glaze
