Spaghetti squash is a great way to add another vegetable in without it actually feeling like you are eating one. My husband really loves noodles over rice when it comes to Chinese take out. So I decided to make my own healthier version of this with spaghetti squash! I really like making Asian noodles with it because it does such a great job absorbing the flavors.
Serves 4 fans
The Players:- 1 medium spaghetti squash
- Salt
- 3 garlic cloves minced
- 1 tps sesame oil
- 1/2 tps chili oil
- 3 tbs vegetarian mushroom oyster sauce
- 2 tbs soy sauce
- 1 tbs siracha
- 2 pinches of sesame seeds
- 1-2 green onion sliced thinly and diagonally (green and white parts)
Pre-heat oven to 350 degrees. Cut spaghetti squash in half.
Scrape out seeds and discard. Season it with salt and place face down on a foil lined oven safe tray.
Place in oven once preheated for 45-60 minutes. Once it is done, take out of the oven and set aside for it to cool. Once the squash has cooled, take a spoon and start scraping the squash on the inside and noodle like ribbons will start forming. Place in a bowl and set aside.
Heat wok to medium heat. Place both oils in wok, let heat up for a minute. Add garlic and then add noodles 30 seconds later.
Add all sauces and let cook for about 2-3 minutes.
Once all ingredients are combined, taste and adjust seasonings. Garnish with sesame seeds and green onions. Enjoy it with your favorite stir fry!
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