Lemongrass Shrimp Soup with Spaghetti Squash
Ingredients
- 1 medium spaghetti squash (about 3 pounds)
- ¾ pound shell-on medium shrimp
- 2 tablespoons vegetable oil
- 4 scallions, white and pale-green parts only, thinly sliced
- 1 lemongrass stalk, tough outer layers removed, thinly sliced
- 1 3" piece ginger, peeled, thinly sliced
- 2 garlic cloves, thinly sliced
- 8 cups low-sodium chicken broth
- Kosher salt
- Cilantro sprigs, sliced serrano chiles, and lime wedges (for serving)
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