Spaghetti Squash Makes Many Friends

By • November 8, 2009 • 0 Comments

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Author Notes: Autumn flavors with a touch of Asian.LittlestBerg

Serves 2-3

  • 1 spaghetti squash
  • 1 bunch asparagus
  • 2-3 shallots
  • 1/2-1 cups garden mix bean sprouts
  • 1/2-3/4 cups kalamata olives
  • 1/2 handful garlic cloves
  • cinnamon
  • sherry cooking wine
  • 2 tablespoons Asian red chili paste
  1. Cut the spaghetti squash in half, scoop out the seeds, bake the halves and scrape out the inside of the squash into a bowl.
  2. Wash and cut the asparagus into bit-size bits. Place these bits in a microwaveable bowl with water and microwave the asparagus for about 2 1/2 minutes.
  3. Cut the shallots into thin rings. Cut the garlic into thin medallion shapes. Stir fry with sherry cooking wine.
  4. Drain the asparagus and add it to the stir-fry. Add the garden mix bean sprouts to the stir-fry. Stir fry all ingredients until lightly browned, perhaps adding some more sherry cooking wine one or two more times.
  5. Mix the stir-fry in with the spaghetti squash. Stir in the Asian red chili paste until all ingredients are well coated.
  6. Top with halved olives and a light blanket of cinnamon. Microwaving this concoction will allow the cinnamon to seep into the ingredients better.
  7. Enjoy!
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Tags: Asian, fall, fall, fresh, hot, leftovers, savory, spicy

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