Anything But Ramen

Preheat oven to 400°F. Cut spaghetti squash in half, add olive oil, salt and pepper. Add face down to a baking sheet and cook for 35-45 minutes. Defrost shrimp in a bowl of cold water for 15 minutes. Combine all the ingredients for the sauce (soy sauce, juice of lime, sesame oil, sriracha, peanut butter, rice vinegar) and set aside. Add olive oil to a skillet over low-medium heat, add shrimp, cook for 2-3 minutes each side then set aside. Add onion and garlic to the skillet, then add the cut red bell peppers and carrot, cook for 3-5 minutes. Add the spaghetti squash (or cooked noodles if preferred), add half the sauce and adjust to liking, and let cook for 3-5 minutes until all flavors are combined. Serve with shrimp, crushed peanuts and cilantro.