Spaghetti Squash Asian Recipes

Asian Spaghetti Squash recipe Art From My Table

WebMar 1, 2018 · Preheat the oven to 375°. Cut the stem off the squash, slice in half lengthwise, remove the seeds. Drizzle the inside with olive oil, …

Rating: 4.9/5(12)
1. Slice the squash into rounds.
2. Salt both sides and place on a baking rack for about 20 minutes. Blot with paper towels. (this step can be eliminated if desired)
3. Bake at 375 for 40-50 minutes, or until squash is fork tender.
4. When cool enough to handle, remove skin and pull squash apart into 'noodles'

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Asian Peanut Spaghetti Squash StirFry Recipe

WebDec 9, 2011 · Meanwhile, place large skillet over medium-high heat. Add oil. Cook garlic and chicken, while crumbling chicken, for about 3-5 minutes …

Rating: 4.9/5(36)
1. Cut squash in half lengthwise with a sharp knife. Remove seeds with spoon. Place squash, cut side down in a microwave safe pan. Add about 1/4 cup of water to pan and cover pan with plastic wrap. Microwave on high for about 10-15 minutes or until squash is soft. Cool slightly. Using a fork, remove squash in long strands.
2. Meanwhile, place large skillet over medium-high heat. Add oil. Cook garlic and chicken, while crumbling chicken, for about 3-5 minutes or until chicken is about cooked through. Add mushrooms, green pepper, and onions to pan and cook another 4-6 minutes or until vegetables and meat are cooked through.
3. Add soy sauce, peanut butter, lime juice, ginger, and pepper to pan and stir to combine. Add squash and stir to coat. (if you don’t have enough room in your pan, combine in a large mixing bowl).
4. Top with cilantro and peanuts before serving.

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Spaghetti Squash Pad Thai Eating Bird Food

WebMay 27, 2020 · Allow squash rings to cool for about 15 minutes, then peel the skin away and use a fork to separate the strands. While squash is …

1. Cook spaghetti squash in rings using instructions from my spaghetti squash post.
2. Allow squash rings to cool for about 15 minutes, then peel the skin away and use a fork to separate the strands.
3. While squash is roasting, make the chili almond sauce by adding all ingredients into a blender or food processor. Process until smooth and set aside.
4. Chop raw chicken breasts into 1-inch chunks. Heat a large skillet over medium heat with 1 Tablespoon oil. Add chicken to the skillet and liberally season with sea salt and pepper. Cook, stirring often until all sides are golden and chicken is cooked through and no longer pink. Transfer to a plate and set aside.

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