Friday, 24 May 2013

Asian Spaghetti

This dish may not actually be spaghetti, but it is one of the best spaghetti squash recipes I've ever eaten. It's got sweetness, tang, spice, and somehow even a rich comfort all mixed up together in one delicious bite. 

Good Asian food often achieves that strange mix of perfection and I think that might be why I love it so much. Italian food does beat Asian on the comfort, Indian food beats it on the spice, and desserts of any origin always beat it on the sweetness, but no where else are you ever going to find a combination of tastes that so perfectly combine all those taste bud sensations. 

Read on for an amazing spaghetti squash recipe with a taste so good it's going to make you reach for seconds and maybe even thirds! 

Spaghetti Squash with Tangy Asian Sauce - serves 4

1 large spaghetti squash
1 tablespoon fresh ginger, grated 
3 cloves of garlic, minced 
3 teaspoons hot sauce, yellow hot sauce if possible 
2 tablespoons peanut butter 
1/4 cup lime juice 
2 teaspoons honey or brown sugar 
2 tablespoons low sodium soy sauce 
1 tablespoon fish sauce
1 teaspoon of sesame oil 
1/4 cup of olive oil 
Basil, for garnish
Sesame seeds, for garnish

1. Slice squash in half, down the short ends and not stem to tail to get the longest strands of spaghetti possible. Scoop the seeds out of the middle and bake of microwave until tender. Scoop strands of spaghetti squash into a large bowl. 

2. While spaghetti squash is cooking, prepare your sauce. Whip all remaining ingredients, besides basil and sesame seeds, together in a bowl. Taste and add more lime juice for extra tang, more hot sauce for extra spice, more honey for extra sweetness, more fish sauce for extra saltiness, etc. 

3. Pour sauce over squash and toss well. 

4. Serve and garnish with basil and sesame seeds. Enjoy! 

I served mine with vegan sausage and broccoli and it was a great dinner. Next time I think I might try serving it with salmon and green beans. I really think would be great with anything! 

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