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Spicy Asian Spaghetti Squash

How this Spicy Asian Spaghetti Squash recipe came about.

Squash cut in half

We have a friend in Leland Michigan named Bob “Boomer” Biggs. He maintains a vegetable garden north of town on his property on Lake Michigan. The fenced in space is fairly large. The level of variety in his garden is amazing. Especially for one of the top home builders in Northern Michigan, who is among the busiest people I know.

He has 20+ tomato plants (several different types) growing in cages. There are 5 or 6 basil plants that look like large bushes. He has carrots, beets, multiple types of peppers, cauliflower, lettuce and so on. You get the picture.

During one sojourn up to Boomer’s garden, we (my son Luke & I) picked some very fresh vegetables. Towards the back on the garden, we spied several large yellow items. We determined they were Spaghetti squash. So we added that to our bag and headed back to our cottage.

But what to do with spaghetti squash? In the past, I have made spaghetti squash with red sauce, during my anti-carb phase. That’s ok, but to an Italian, it hardly replaces pasta.

My son Luke being an excellent cook in his own right, suggested some sort of Asian flavored spaghetti squash. And he likes his food spicy (as does my other son, Carlo) so we came up with this Spicy Asian Spaghetti Squash recipe.

Please feel free to improvise and improve on this recipe. I would add matchstick carrots for a little color and texture. Maybe sauté some red peppers also for color and texture. Add Cilantro at the end. Lots of possibilities. Hope you enjoy this recipe that sprang from our friend Boomer’s garden.

Spaghetti Squash in Pan

Spicy Asian Spaghetti Squash

Spaghetti squash is a very healthy and versatile vegetable. This Asian version of Spaghetti Squash can be vegetarian if you omit the ground sausage.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course, weeknight recipe
Cuisine: Asian
Keyword: Asian, Spaghetti Squash
Servings: 4
Calories: 172kcal

Equipment

  • A Wok
  • A microwave

Ingredients

  • 1 spaghetti squash
  • 1 tbsp cooking oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 2 tbsp chopped ginger
  • 1 lb ground Italian sausage omit for vegetarian dish
  • 2 tbsp Sriracha
  • 2 tbsp Hoisin sauce
  • 1 tsp Sesame oil
  • 1 zucchini diced
  • 1 bag baby spinach
  • Cilantro chopped, for garnish

Instructions

  • Stab several holes in the squash, like you are cooking a potato
    Spaghetti Squash Poke Holes
  • Cook the spaghetti squash in the microwave for 10 minutes. It should be soft when you take it out.
    10 minute timer
  • In a sauté pan, heat the oil over medium heat,
    Spaghetti Squash Heat Oil
  • Add the onions and ginger.
    Chopped Onions
  • Cook for five minutes, until it becomes fragrant and they begin to soften.
    Spaghetti Squash stir onions
  • Add the garlic and cook for 1 minute
    Chopped Garlic
  • Add the sausage and cook for about 5 minutes, breaking it up as it cooks, and is slightly browned.
    Ground Sausage
  • Add the Sriracha, hoisin sauce and sesame oil and stir together. Simmer for 2 minutes.
    Sriracha and Hoisin Sauce
  • Cut the squash in half and remove the seeds (Careful, it may be hot)
    Squash cut in half
  • Using a fork, scrape, scrape, scrape the inside of the squash to release the insides from the skin. You’ll see the squash form spaghetti-like strands as you do this
    Scrape with fork
  • Stir in the spaghetti squash in the pan
    Spaghetti Squash in Pan
  • Add the spinach and allow it to wilt, about 1 minute
    Spinach in pan
  • Top with cilantro and serve
    Spicy Asian Spaghetti Squash

Video

Nutrition

Serving: 1cup | Calories: 172kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 404mg | Potassium: 853mg | Fiber: 6g | Sugar: 12g | Vitamin A: 7045IU | Vitamin C: 41mg | Calcium: 147mg | Iron: 3mg
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If you liked this recipe for Spicy Asian Spaghetti Squash, you should try our recipe for Butternut Squash Soup.

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