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.
Yield: 4
Calories: 172kcal
Equipment
- A Wok
- A microwave
Materials
- 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
- Cook the spaghetti squash in the microwave for 10 minutes. It should be soft when you take it out.
- In a sauté pan, heat the oil over medium heat,
- Add the onions and ginger.
- Cook for five minutes, until it becomes fragrant and they begin to soften.
- Add the garlic and cook for 1 minute
- Add the sausage and cook for about 5 minutes, breaking it up as it cooks, and is slightly browned.
- Add the Sriracha, hoisin sauce and sesame oil and stir together. Simmer for 2 minutes.
- Cut the squash in half and remove the seeds (Careful, it may be hot)
- 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
- Stir in the spaghetti squash in the pan
- Add the spinach and allow it to wilt, about 1 minute
- Top with cilantro and serve
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