May 23, 2013
In the middle of the afternoon I have this serious craving for spaghetti squash ! yup, I was just sitting there thinking about it !
The first time when I came across this squash was at my mother in law’s and just like anything squash from her garden or her friends’ she will put it in her soup. She told me the Chinese name for this is “shark fin squash”, and so I thought so until I saw this in a recipe then I realized its proper name.
I know this is not the season for spaghetti squash, and I have expected to find it in the stores. But I went any ways…..and lo and behold I saw them in this bin in the produce section. My eyes just popped wide open, and at the same time I saw this lady coming at me with the same expression, it turned out she was more interested in the bin of mangoes next to it. But funny thing though, I know this lady as my instructor from my former gym. She did take advantage of this encounter to “sell” me gym membership again, and in the end I walked away with my squash and a free month of membership. I have to say it was a very productive trip to the grocery after all !
Okay, I deterred….
Back home I tried the following recipe, and instead of baking the squash whole, I cut it in half and sprinkled a clove of chopped garlic and brush the halves with oil, and the squash turned out beautifully with a slight hint of garlic. Instead of soaking the shallots in cold water as suggested, I sliced it and stir fried it over low heat with just a little bit of oil until they are brown and crispy. To me, that’s the only way to serve shallots in a dish.
I love this noodle bowl, and as my daughter suggested, I need more sauce. Plenty of it. After I had a big bowl of it, I felt healthier….and definitely justified the big sticky bun I had earlier that day. It is all about balance…right?
Broccoli and Spaghetti Squash Noodle Bowl
Adapted from The First Mess
1 medium spaghetti squash (2 lbs)
2 cups cooked chickpeas, rinsed and drained if canned
4 cups coarsely chopped broccoli florets
1 shallot, thinly sliced, soaked in water for 10 minutes, then drained
1 tbsp toasted sesame seeds
Peanut-Miso-Sesame sauce (see below)
1. Preheat oven to 400F. Place rack in center of oven. (I prefer to roast it whole and cut it later, but if you are fancy, try smearing a halved squash with garlic, oil and salt and pepper first). Pierce the spaghetti squash multiple times with a fork or knife. Place on a baking sheet and bake for 30 minutes. Rotate squash and bake another 30 minutes or until the shell feels soft. Remove from oven and set aside until cool enough to handle. Once the squash has cooled, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork. Set aside.
2. Meanwhile, prepare your sauce (see below).
3. Prepare the rest of your ingredients: slice and soak the shallot (I find soaking it relieves some of that bite). Toast your sesame seeds. Chop your broccoli.
4. Just prior to wanting to eat, steam broccoli for 2 minutes, or until slightly al dente and a brilliant green.
5. To serve, plate spaghetti squash. Top with chickpeas, broccoli, shallots and sesame seeds. Drizzle with dressing.
Adapted from Your Bella Life
3 tbsp peanut butter
1.5 tsp white miso
1 tbsp Bragg’s Liquid Aminos (or soy sauce)
1 tbsp toasted sesame oil
1/2 tsp Aleppo chili flakes
1/4 cup water, to thin to your desired consistency
1. Mix all ingredients together in a small bowl. It will thicken once cooled.
(I prefer more flavourful dressings in moderation, so thin further if you want to drench your noodles, or make a double batch)