Spaghetti Squash is tossed in Spicy Asian Sauce made of Sambal Oelek and other seasonings and served in the squash bowl makes eating just so much more fun.
What ? You categorized this under noodles ? is probably something you would say 🙂 No, it’s not a noodles I know. I haven’t lost my head yet though some days I seem to leave it somewhere! Just humor me and let this stays in the noodles category. I just love combing those strands of squash with a fork. I seriously do! I don’t know if because it looks so much like strands of noodles/pasta or what! I’m a noodle freak and there’s no secret about that.
I love eating them too is probably more important than just combing it with a fork. It’s squash. It’s good for you. It’s loaded with nutrients (sounds like a sales pitch I know!). Even better that this squash looks like spaghetti. They say you eat with your eyes first and that’s exactly the case for me here!
I’m also a sucker for fusing flavors from different culinary background (East meets West kinda thing to make the story short. Or they call that food mashup? Anyway, You get it!). I used almost the same ingredients I did with my Super Simple Spicy Tangy Noodles. I used Sambal Oelek (pronounced as: oo-lurk) this round. Oelek (Ulek in modern writing) means to grind. Traditionally, most sambal and sauces or grind using mortar and pestle in Indonesia. I use food processor (because I can and because I’m lazy). So, the Sambal Oelek adds some extra kick of spicyness to the squash. You can totally skip this if you don’t want it spicy. My kids can tolerate a little bit of spicyness, but I don’t make it too spicy for their portions either.
I think this is a great way to serve as side dish, or as partial substitute for pasta/noodles (if you are trying to cut down or carbs). They are super easy to make too!
and have I mentioned highly versatile too ? You can toss them in whatever sauce or no sauce if you want! I’ve served them as “noodle” soup too (coming up on that one!)
It’s just fun eating right off the squash “bowl” too! 😉
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
GRAMS TO CUPS CONVERSION (UNSIFTED)INGREDIENTS
- 1 small spaghetti squash - about 3 to 4 pounds
Spicy Asian Sauce:
- 1 tsp of Sambal Oelek - I use 1 Tbsp, but that's just me
- 1 Tbsp of Chinese Black Vinegar
- 1 Tbsp of soy sauce
- 1 Tbsp of sesame oil
- Salt to taste as needed
- Fresh green onions - finely chopped
- Fresh cilantro leaves - optional
- White sesame seeds for sprinkling
- [Crispy Fried Shallotshttp://amzn.to/2jxIcdN]| for sprinkling
INSTRUCTIONS
- Preheat your oven to 375 F. Use a knife to piece the squash sparingly all over. Place this on a baking sheet lined with aluminum foil. When oven is ready, place it inside the oven, 3rd rack from the top. Let it bake for about 50 minutes to one hour. The squash should be somewhat a bit soft to the touch when it's cooked. I like it not to be too soft (so it feels like as if I'm eating "real" spaghetti)
- Meanwhile, place all the ingredients for the sauce (except for sesame seeds) in a large mixing bowl. Stir to mix everything and set aside
- When the squash is ready, remove from the oven and let it sit for 10 minutes before cutting it. Place the squash horizontally and then cut into half. Remove the seeds and then use a fork to "comb" the squash and you'll get a long nice strands. Repeat with the other half
- At this point, you can either remove the spaghetti squash into the mixing bowl with the sauce and toss around to make sure the sauce coats the spaghetti squash OR you can pour the sauce into the squash "bowl" and toss it there, I find it easier to toss it outside the bowl and then place it back inside the squash bowl for presentation if you want. Sprinkle with white sesame seeds and ready to be served
You might like Spaghetti Squash Chicken Ginger Noodle Soup too
4 comments
This was a nice way to enjoy spaghetti squash! I’d recommend taking the seeds out before roasting it. I find it a bit easier to remove the seeds before roasting. Once you make it, you’ll realize that it’s a blank canvas only limited by your creativity!
Hi Ronny, Thank you for sharing, I would definitely try taking the seeds out before roasting it next time. You are right, so many things you can do with the squash!
So, what’s the texture like (after you roasted it)? What does it resemble?
Hi Tuty, the texture is still like squash, but not mushy