A colleague mentioned spaghetti squash as her go to substitute for heavy carbohydrates, given that I have never eaten it before but always used regular ‘summer squash= zucchini / courgette ‘. I was happy to give this a try especially because it comes out like spaghetti strings itself without the need for a spiralizer!
Note, you’ll have to figure out how long to cook / bake the spaghetti squash for to get your desired texture.
1 medium size spaghetti squash
Chanterelle mushroom ( chopped)
Monterey button mushroom (chopped)
Quality Crabsticks (chopped)
Prawns (cleaned and chopped)
Banana Pepper (chopped)
Red chili pepper (diced)
Garlic clove (crushed)
Salt to taste
You will need:
What I did
Preheated the oven to 400 F. I lined my baking pan with foil then cut the squash into 4. Then I put them face down onto the pan and added a few tablespoons of water to help steam the squash while baking.
Spaghetti squash has a very tough skin, and difficult to cut through but the end product after baking is very soft.
When you slice open the spaghetti squash you will find a mushy core with seeds, which can be used different ways. I won’t go into an essay about it but here are some useful links Baked Spaghetti Squash, Baked Spaghetti Squash 2.
I baked my squash for about 40 minutes in the oven, meanwhile on the cooker top I stir-fried my crushed garlic cloves in olive oil, added the prawns and crab sticks with the rosemary and seasoning to taste and finally added my mushrooms and peppers and continued to stir fry for a few more minutes.
Once the spaghetti squash was soft and ready, using a fork I removed the contents and added to the stir-fry inside the saute pan, cooked for about 1 minute and it was ready!
A great substitute to fried rice! Delicious, I have another big squash awaiting transformation in my kitchen.
Until next time!
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