Squashing My Noodle

Through my quest to love all veggies, I have struggled with the squash category a bit. They are hard to cut, take a long time to cook and sometimes they smell funny. Yet, I still try to love them all. I have been reading about using spaghetti squash as a noodle substitute for several years now and kept thinking to my self “there is NO WAY that could be a good sub for a glorious pasta.” But I gave in this week and I decided to give it a try. Most of the recipes I came across were Italian in nature, but I wasn’t in the mood for that – I wanted something salty and spicy and here I what I came up with.

Asian “Noodle” Peanut Salad
Serves 3-4

What Ya Need
1 Tablespoon Soy Sauce
1 Teaspoon Red Pepper Sauce (like a red rooster sauce)
1-2 Medium Red Peppers, cut into 1 inch pieces
2 Teaspoons Ginger Root
1 Clove of Garlic – diced
2/3 Cup Chicken Broth
2 Tablespoons Peanut Butter
2-3lbs of Spaghetti Squash

How to Make It
Cook the squash in the microwave (easiest way, but you can also roast it). Pierce the squash a few times with a sharp knife and place in the microwave on high for 8-10 minutes turning every 3-4.

While the squash is cooking, heat a sauce pan on medium heat, heat garlic and ginger for about 2 minutes, then add peppers, cook another 2-3 minutes, then add broth, soy sauce, hot sauce, and peanut butter. Heat through and cook until sauce is smooth.

When the squash is done, cut open lengthwise. Scoop out seeds and discard. Then scrap the squash and what will come out will look noodle like. Add squash to peanut sauce and peppers and you are done!

Add some roasted peanuts and scallions to the top too for a little crunch.

Photos from steamykitchen.com


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