I mentioned in the past that I have been experimenting with turning my Pork Noodle Salad recipe into a spaghetti squash dish. Well I have made it several times and I think I have settle on the final recipe. My struggles have been with the dressing and seasoning of the squash strands. I wanted them to have flavor but not be swimming in the dressing. I tried to use less dressing but then the squash was bland. The trick is to make the squash first, dress it with the dressing and set aside while everything else is prepared. That way the flavor has time to absorb into the squash. Then when serving try to drain as much of the dressing out as possible. It is delicious! I have made it with both turkey and pork, both are great. The meat has a spicy lightly sweet sauce. I love the combination of the hoisin and garlic chili paste in the sauce. This dish has all the flavor and texture of the original dish. In this case the spaghetti squash is a great substitute for rice noodles. I love all the fresh Thai garnishes too. You just can't beat the cilantro and onions with the savory, spicy, sweet, and tart flavors.
Thai Turkey
Spaghetti Squash
Yield: 4 servings
Ingredients
1 spaghetti
squash
1/4 cup rice
vinegar
1 Tbsp. sugar
3 Tbsp. lime
juice
2 Tbsp. water
1 Tbsp. fish
sauce
1/2 cup red
onion, sliced
1/2 cup thinly
sliced green onions
1/3 cup chopped fresh
cilantro
1 Tbsp. hoisin
sauce
1 tsp. rice
vinegar
1 tsp. fresh
ginger, minced
1/2 tsp. garlic,
minced
1 tsp. fish sauce
2 tsp. garlic
chili paste
1 Tbsp. canola
oil
1 lb. lean ground
turkey (or pork)
1/4 tsp. salt
1/8 tsp. black
pepper
1/4 cup peanuts,
chopped
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 prepare the dressing,
combine the 1/4 cup vinegar and next 4 ingredients (through fish sauce) pour
over squash strands toss
well. Top with some of the red onion, green onions and cilantro, toss again and set aside.
Combine hoisin
and next 5 ingredients (through garlic chili paste). Heat oil in a skillet, brown
turkey seasoning evenly with salt and black pepper. Add hoisin mixture; continue
to cook until well combined. Using a slotted spoon, divide squash into four bowls (or return to the
squash shells) and top with turkey mixture. Garnish each bowl with more of the
red onion, green onions, cilantro, and peanuts.
Linking to:
Carole's Chatter: Food on Friday - Coriander, chervil & chives
Ms. enPlace: See Ya in the Gumbo
Very cool, Denise! I love the way this looks served in the squash.
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