Tuesday, October 11, 2016
Spaghetti Squash Yakisoba Style
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
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.