INGREDIENTS
1/2 lb
Shrimp
1/2
2 heaping cups prepared spaghetti squash threads, prepared fresh or frozen
3
Kale, large leaves
1/2
Red bell pepper
1
Scallion
1/2 tsp
Thai curry paste, red
1 tsp
Miso
1 tsp
Soy or shoyu sauce
1
Salt and freshly ground black pepper
2 1/2 tbsp
Olive oil