asian spaghetti squash
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
2 (2 1/2 lb.) 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 carrots
1/2 cup snow peas pods, cut lengthwise into thin strips
2 tablespoons sesame seeds,toasted
Recipe
cut 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. bake at 375,f. for 45 minutes or
until skin is tender and strands may be easily loosened with
a fork. drain and cool slightly(so you won't burn your hand!)
position knife blade in food processor bowl; add garlic, and
process until finely chopped, scraping down side, if necessary.
add sesame oil and next 5 ingredients. process until blended,
stopping once to scrape down sides, set garlic mixture aside.
remove 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.
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