Sauteed Spicy Shrimp, Butternut Squash and Peppers

Let me be honest with you guys:  I've been a bit out of it and depressed.  When my anxiety is up, I tend to feel like I want to stress eat.  Consistency is key, especially with all of my workouts, not to mention that I have a half marathon to do in a few weeks.  I figured that I would make something quick to eat and find a way to destress.  This was my lunch today, although you can easily turn this into a dinner.  

Here's the list:

4 cups butternut squash, small dice
2 cup red peppers, medium dice
1 cup onions, medium dice
1/2 pound baby shrimp, deveined, cleaned, tail off
1/2 teaspoon black pepper
1/2 teaspoon chili paste
1 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon thyme (or sprig or two of fresh thyme)
1/3 teaspoon parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
chopped scallions for garnish
1 teaspoon lemon or lime juice
1/2 cup tomato sauce (optional)
2 tablespoons olive oil

Heat a saute pan on medium fire.  Pour 1 tablespoon of oil in the pan.  Add in butternut squash, salt, pepper, onion powder, garlic powder, ground sage and thyme.  Move around in pan for 5 minutes to prevent sticking or over browning.  Turn down heat to low.  Add in onions and peppers.  Saute items for an additional 8 - 10 minutes until butternut squash is softened but still firm.  

Drizzle remaining oil directly on shrimp.  Season lightly with a dash of salt and pepper.  Push butternut squash mixture to one side of the pan.  Add shrimp to the same pan.  Baby shrimp cooks within 1 - 2 minutes.  Mix ingredients together once close to done.  Add in chili paste and incorporate into entire dish.  Drizzle lemon or lime juice to mixture.  If you desire more of a pop in taste, fold in tomato sauce.  Once fully incorporated, pull off of heat and pair with your favorite pasta or rice.

​Happy eatings!