5 Star Makeover October 12: Anjou Pear and Ponzu Shrimp Ceviche with Cold Spaghetti Squash "Noodles"

hosted by 5 Star Foodie & Lazaro Cooks!

This month our task was to create with Squash.  Certainly the right time of the year.  I chose to work with Spaghetti Squash.

For those who think ceviche this time a year is strange...I LIVE IN MIAMI. 

It's always hot here.

Anjou Pear and Ponzu Shrimp Ceviche with Cold Spaghetti Squash "Noodles"

Spaghetti Squash

• Preheat oven to 375 F.
• Cut squash in half
• Scoop out seeds and scraggly bits.
• Roast in oven, cut side down, for 1 hour.
• Allow to cool enough to handle
• Using a fork, scrape down the flesh of the squash
• It will come off like strands of spaghetti

Lightly Season

• Rice wine vinegar
• Grated ginger 
• Pinch of Chinese five spice

Cover and fridge to cool.

Anjou Pear & Ponzu Shrimp Ceviche

• 1 lb shrimp peeled & deveined
• 1 cup ponzu sauce
• 1/4 cup pear nectar
• Anjou pear - diced
• Jalapeno - minced
• Red grapes - sliced
• Chives

1. Combine all ingredients in a glass bowl.
2. Mix well.
3. Cover with plastic wrap
4. Allow "cook" in the fridge for 35 minutes.

That's it for now...till we exchange a few words again...Peace!