Thursday, October 30, 2014

Asian Spaghetti Squash

I sort of feel the same about spaghetti squash as I do lettuce wraps. I always feel like I am doing something great for myself when I prepare it; so healthy and low carb. This recipe was inspired by a Taste of Home recipe for Asian Spaghetti. It was so good, but I was making it too often. So adapting it to a veggie side dish with all the same great flavor seemed necessary for me. I have to admit at first bite I thought no I like the original. But once it cooled a little I really really liked it. This dish is more about Asian flavors and the spaghetti squash. I really enjoyed the squash, it wasn't all about the sauce on top. This is great as a light meal or as a side. It would be wonderful with grilled fish, chicken or pork. I plan to add shrimp next time, I think it would be brilliant. I did experiment with the leftovers and let me tell you it is great cold or re-heated. I LOVE it with an over easy egg and Sriracha on top! It is the recipe that keeps on giving. You could make it on the weekend and have at least three different lunch options during the week. Definitely a keeper.

Asian Spaghetti Squash
4 to 6 Servings


1 spaghetti squash
8 oz. fresh mushrooms, sliced
1-1/2 cup fresh sugar snap peas
1 cup shredded carrots
1 Tbsp. canola oil
1/4 cup reduced-sodium soy sauce
a heaping 1 tsp. garlic chili sauce
1 teaspoon sugar
1/2 tsp. Sesame oil
4 green onions, sliced and divided
2 tsp. sesame seeds, toasted

Optional garnishes:
Sriracha sauce, to taste
More sesame seeds


To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes (You may have to do each half separately, I do). When squash is cool enough to handle, pull the squash into spaghetti like threads.

In a small bowl, combine the soy sauce, garlic chili sauce, sugar and sesame oil.

Heat oil in a wok or large skillet over high heat. Add mushrooms, snow peas and carrots stir for a few minutes until veggies are tender crisp. Pour soy sauce mixture over vegetable mixture and toss to coat. Remove from heat; add spaghetti squash and half of the green onions toss to combine. To serve remove to a platter and sprinkle with remaining green onions and sesame seeds.

Got Leftovers?

Also delicious as a cold salad with or without a splash of rice wine vinegar.

AMAZING! reheated with a over easy egg and Sriracha on top.
The running yolk adds a great richness to the squash strands.

Last but not least reheat in low sodium chicken broth with a shake each 
of white pepper, onion powder, garlic powder and kosher salt. 
It is warm and "Ramen" like. The mushroom flavor
is so obvious in the broth. So good!

***UPDATE 10.31.2014***
Tried re-heating in broth as above and topping with the egg and Sriracha. Ooooo! Really really good! Umm umm ummm!!!

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
The Diary of a Real Housewife: Friday Favorites
Ms. enPlace: See Ya in the Gumbo
Tumbleweed Contessa: What'd You Do This weekend?
Creative K Kids: Tasty Tuesdays
Back to Basics: Tuesdays with a Twist
Yesterfood: Treasure Box Tuesday


  1. Hi Denise, I wanted to thank you for stopping by but you're a "no reply blogger". Not sure if you are aware....

    This dish looks divine! I am thrilled to meet someone else from LA ~ there's nothing like the food * drinks from my neighbors to the East. :)

    I'm a new follower and look forward to perusing your blog.


    1. Thanks Pat, Always something new to learn. I will have to fix that. So nice to have a new neighbor. Glad to meet you. I look forward to spending time at your blog too. Have a great weekend!

  2. I love spaghetti squash! ANd my husband would love the Asian take on it! Thanks for sharing!
    Come share and link up with me today!

    1. Thanks Jennie, I would love to come visit and share at your blog. I hope you have a lovely weekend.

  3. Hi Denise,
    What a great dish, this looks delicious. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. This looks so incredibly delicious! What a great way to prepare spaghetti squash!

  5. I've never worked with spaghetti squash before! My mom and dad love it.

    The way you've morphed this into several different options is really cool. I often have the problem you mentioned. I make something so much we get tired of it.
    Thanks for sharing, Denise. Looks like some more cold weather soon!

  6. I have been looking for some yummy, healthy recipes and I am definitely going to have to try this! Thank you for linking up to Creative K Kids Tasty Tuesdays! I will be pinning this to the Tasty Tuesdays Pinterest Board. I hope you join us again next week!


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