1 spaghetti squash, (about 2 1/2 pounds)
1/4 cup reduced sodium soy sauce
2 tablespoons honey
2 teaspoons Garlic Powder, divided
1 1/4 teaspoons Ginger, Ground, divided
2 teaspoons vegetable oil, divided
1 1/2 cups matchstick carrots
1 medium red bell pepper, thinly sliced
1 pound shrimp, peeled and deveined
1/4 cup thinly sliced green onions
DIRECTIONS: Cut spaghetti squash crosswise into 1-inch thick rings. Remove seeds. Place rings on microwavable plate. Pour 1/4 cup water in the plate. Cover with plastic wrap. Microwave on HIGH 7 minutes or until tender. Let stand in microwave 10 minutes. Carefully remove from microwave. Peel the skin off the squash, then shred the flesh, using fingers or a fork, into long thin strands. Place squash noodles in large bowl. Discard the skin. (Should yield about 5 cups of squash noodles.)
Meanwhile, mix soy sauce, honey, 1 1/2 teaspoons of the garlic powder and 1 teaspoon of the ginger in small bowl until well blended. Set aside.
Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add carrots and pepper; stir-fry 3 minutes. Add shrimp and sauce mixture; stir-fry 2 minutes or just until shrimp turn pink. Remove shrimp mixture from skillet.
Heat remaining 1 tablespoon oil in skillet on medium-high heat. Add squash noodles, remaining 1/2 teaspoon garlic powder and 1/4 teaspoon ginger; cook and stir gently 1 minute to heat through. Return shrimp mixture to skillet; toss gently with squash noodles. Remove from heat. Sprinkle with green onions.