Recipe of the Week: Spaghetti Squash Chow Mein
Servings: 4 servings
• 1 Spaghetti Squash (@3lbs or 1365g)
• 1 Tablespoon (15 ml) Olive Oil
• 2 tablespoons (30 ml) low sodium soy sauce (use Tamari for gluten free)
• 2 teaspoons (10 ml) rice vinegar (or distilled white vinegar)
• 1 Tablespoon (15 ml) oyster sauce or (hoisin for vegetarian)
• Pam cooking spray
• 1 small onion , diced
• 4 cloves garlic , minced
• 1 red bell pepper , thin sliced
• 1 cup (100 g) sliced snow peas or sugar snap peas
• 1 large carrot, julienned
• kosher salt or sea salt, to taste
• fresh cracked black pepper to taste
• 1/4 cup (60 ml) chopped cilantro (optional)
• chili garlic sauce , sriracha or hot sauce (optional)
Preheat Oven to 375°F. Oil a sheet pan with olive oil.
Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork. Finish by gently loosening and removing the “spaghetti strands” from the shells. Set aside.
Make the sauce: In medium bowl combine soy sauce, vinegar, and oyster sauce (or hoisin for vegetarian). Set aside. Heat olive oil in a large skillet on medium high heat. Add onions and garlic, cook until soft. Add red bell pepper, snow peas and carrots. Cook until vegetables are tender, about 2 minutes. Add the spaghetti squash strands and the sauce. Stir everything in the pan until the squash is coated with the sauce. Cook for about another minute until the spaghetti squash is heated through. Don’t over cook the squash or it’ll be super mushy. Add additional salt and pepper, to taste. Garnish with cilantro, serve with hot sauce.