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

Ingredients

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

Directions

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!!!

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