Spaghetti Squash Bowl in Spicy Asian Sauce
Servings: 4 servings
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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 shallots / bawang goreng
Instructions
- Preheat your oven to 400 F (204 C). 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. 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
