1 lb. peeled shrimp
2 cups butternut squash, cubed
1/2 bell pepper, diced
1/2 onion, diced
1 cup frozen okra
2-3 cups sugar-free spaghetti sauce
2 cans diced tomatoes
1 teaspoon fish sauce
1 teaspoon Cajun seasoning
2 bay leaves
1. Add a few swirls of olive oil to large Dutch oven. Add butternut squash, bell pepper, and onion to the pot. Cover and cook on medium low for approximately 15 minutes (until squash is fork tender).
2. Add okra, spaghetti sauce, diced tomatoes, fish sauce, Cajun seasoning, and bay leaves. Cook for an additional five minutes.
3. Add shrimp to the pot and simmer until shrimp are pink. (Approximately 3 – 4 minutes.)
4. Remove bay leaves before serving. Serve with cauliflower rice.