Ginger shrimp on spaghetti-squash strands.

• Shrimp — 4¼ oz (8–10, peeled)
• Spaghetti squash — 5¼ oz (½, roasted)
• Bok choy — 3½ oz (2 baby)
• Ginger — 1 tsp
• Green-onion tops — 2 Tbsp
• Garlic-infused olive oil — 2 Tbsp
• Lemon
• Sea salt

1. Roast the squash cut-side down at 400°F (200°C) ~35 minutes; scrape into strands.
2. Sauté the shrimp with the ginger in the oil 1.5–2 minutes a side until just opaque; add bok choy and green-onion tops to wilt.
3. Pile over the squash; finish with lemon.

Shrimp toughen the moment they're past opaque. Pull them right when they curl into a loose 'C' (over-done curls into a tight 'O').

Calories ≈ 425 kcal · Protein 31 g · Carbs 13 g · Fat 29 g · Fiber 3 g

Spaghetti squash roasted cut-side down at 400°F (200°C) ~35 min, scraped into strands. Quick sauté: cook shrimp ~1.5–2 min/side just to opaque (they toughen if overcooked).

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.