Step 1

Preheat oven to 375° F. Cut the squash in half, bake for 40-50 minutes or until tender. Remove from oven and use a fork to shred into "noodles".

Step 2

Combine the minced garlic, ginger, green onion, chile peppers, and peppercorns. Heat the sesame oil over medium high heat and stir fry the mix until fragrant about1minute . Add in the shrimp and cook just until pink on both sides. Stir frequently so the garlic mix doesn't burn.

Step 3

Add in the slaw mix and cook 1-2 minutes until slightly softened.

Step 4

Add in spaghetti squash and stir until combined. Pour the coconut aminos over and toss. Taste for salt and add a pinch or two if needed. You can also add a pinch of coconut sugar to bring out the sweetness of the shrimp but it's not necessary.