Author Notes
Autumn flavors with a touch of Asian. —LittlestBerg
Ingredients
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1
spaghetti squash
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1 bunch
asparagus
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2-3
shallots
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1/2-1 cups
garden mix bean sprouts
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1/2-3/4 cups
kalamata olives
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1/2 handful
garlic cloves
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cinnamon
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sherry cooking wine
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2 tablespoons
Asian red chili paste
Directions
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Cut the spaghetti squash in half, scoop out the seeds, bake the halves and scrape out the inside of the squash into a bowl.
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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.
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Cut the shallots into thin rings. Cut the garlic into thin medallion shapes. Stir fry with sherry cooking wine.
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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.
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Mix the stir-fry in with the spaghetti squash. Stir in the Asian red chili paste until all ingredients are well coated.
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Top with halved olives and a light blanket of cinnamon. Microwaving this concoction will allow the cinnamon to seep into the ingredients better.
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Enjoy!
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