asian spaghetti squash
(4 ratings)
This recipe came from a Rural Arkansas flyer that the electric company always sent out. It was from different good cooks in AR. Some on here were wanting spaghetti squash recipes, & I came across this. It is from 1994. Hope you enjoy.
►
(4 ratings)
yield
6 - 8 servings
prep time
30 Min
cook time
45 Min
Ingredients For asian spaghetti squash
-
2 (2 1/4-pound) spaghetti squash
-
1 clove garlic
-
2 tablespoons sesame or olive oil
-
2 tablespoons vegetable oil
-
2 tablespoons rice wine vinegar
-
2 tablespoons soy sauce
-
1 teaspoon sugar
-
1/2 to 1 teaspoon dried crushed red pepper
-
1/2 cup sliced green onions
-
1/2 cup grated carrot
-
1/2 cup snow pea pods, cut lengthwise into thin strips
-
2 tablespoons sesame seeds, toasted
How To Make asian spaghetti squash
-
1Cut squash in half lengthwise; remove seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to dish to depth of 1/2 inch.
-
2Bake at 375° for 45 minutes or until skin is tender and strands may be easily loosened with a fork. Drain and cool slightly.
-
3Position knife blade in food processor bowl; add garlic, and process until finely chopped, scraping down sides, if nesessary. Add sesame oil and next 5 ingredients. Process garlic mixture until blended, stopping once to scrape down sides. Set garlic mixture aside.
-
4Remove spaghetti-like strands of squash, using a fork; discard shells. Combine squash, green onions, carrot, and snow peas in a large bowl. Add garlic mixture; toss gently. Sprinkle with sesame seeds. Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT