Serves
4
Recipe from PickledPlum.com
Husband-Tested in Alice’s Kitchen
I’m
always happy to find a new and different meatless main dish to add to my
repertoire, especially one that uses spaghetti squash! We thought this was very tasty and perfect
for a light dinner. To make prep even
easier, roast the spaghetti squash in advance and scrape the pulp into
strands. Store it in the fridge for up
to 2 days and then proceed with the recipe.
1 small spaghetti squash (about 1 ½ pounds)
1 small onion, finely chopped
10 shiitake mushrooms or cremini mushrooms, sliced
2 scallions, thinly sliced
1 cup coleslaw mix or a mixture of shredded cabbage and
shredded carrots
1 Tablespoon olive oil
1 teaspoon dried red chile, chopped or 1 cube of Dorot
Frozen Red Chili
Sauce:
4 Tablespoons soy sauce
½ Tablespoon honey (use sugar to make this recipe vegan)
Kosher salt, to taste
Freshly ground pepper, to taste
2 Tablespoons sesame seeds, toasted
Cut the spaghetti squash in half, scrape out the seeds with
a spoon. Microwave for 20-25 minutes (or
bake in the oven at 400F for 40-50 minutes.)
Use a fork to scrape the flesh into strands.
In a large skillet over medium high heat, add the oil and
the onions. Cook the onions for 3
minutes or until they are softened.
Add the coleslaw mix and red chile and cook for 2 minutes.
Add the mushrooms and cook for another 2 minutes.
Add the spaghetti squash, scallions, and the sauce. Mix well until the sauce has evenly coated
all the vegetables. Cook for a minute or
two. Transfer to a serving dish and
sprinkle with the sesame seeds.
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