Asian Spaghetti Squash Food

ASIAN SPAGHETTI SQUASH

Steps:

• Cut squash in half lengthwise; remove seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to dish to depth of 1/2 inch.
• Bake at 375° for 45 minutes or until skin is tender and strands may be easily loosened with a fork. Drain and cool slightly.
• Position knife blade in food processor bowl; add garlic, and process until finely chopped, scraping down sides, if nesessary. Add sesame oil and next 5 ingredients. Process garlic mixture until blended, stopping once to scrape down sides. Set garlic mixture aside.
• Remove spaghetti-like strands of squash, using a fork; discard shells. Combine squash, green onions, carrot, and snow peas in a large bowl. Add garlic mixture; toss gently. Sprinkle with sesame seeds. Serve immediately.

VIETNAMESE-STYLE SPAGHETTI SQUASH "NOODLE" BOWLS WITH SKIRT STEAK

Steps:

• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Sprinkle each half of squash with 1/4 tsp. salt, then place cut side down on prepared baking sheet. Bake until interior of squash is fork-tender, 40-50 minutes. Let cool.
• Meanwhile, whisk fish sauce, brown sugar, ginger, garlic, 2 Tbsp. lime juice, and 1/2 tsp. salt in a large bowl. Transfer 3 Tbsp. fish sauce mixture to a shallow wide bowl. Add steak and turn to coat. Let sit at room temperature at least 30 minutes.
• Add jalapeño, sesame oil, and remaining 6 Tbsp. lime juice to remaining fish sauce mixture in large bowl and stir to combine.
• Using a fork, scrape squash crosswise to pull strands from shells into a large bowl; discard shells. Toss squash with 4 Tbsp. jalapeño sauce and remaining 1/2 tsp. salt.
• Heat vegetable oil in a large heavy skillet over high; pat steak dry. Working in batches if needed, sear steak until browned, about 3 minutes per side for medium-rare. Let rest 5 minutes, then thinly slice lengthwise against the grain.
• Divide squash among bowls. Toss lettuce, carrot, cucumber, and bean sprouts in remaining jalapeño sauce, then arrange over squash. Add steak to bowls, then top with scallions, cilantro, and peanuts.
• Do Ahead
• Squash can be cooked 2 days ahead. Let cool completely, then store in an airtight container and chill. Steak can be marinated 1 day ahead. Store in a resealable plastic bag and chill.

ASIAN SPAGHETTI

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, snow peas, carrots and onions in oil until crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and cayenne. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through. Sprinkle with sesame seeds.

ASIAN SPAGHETTI SQUASH

Steps:

• Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Sprinkle each half of squash with salt & pepper, then place cut side down on baking sheet. Bake until interior of squash is fork-tender, 40-50 minutes. Let cool. Meanwhile, whisk fish sauce, brown sugar, ginger, garlic, lime juice, jalapeño, sesame oil in large bowl. Using a fork, scrape squash crosswise to pull strands. Heat vegetable oil in a skillet, add carrots and stirfry for 2 minutes, add peppers for another 2 minutes, add sugar snap peas, stir and then turn off the heat. Toss arugula and vegetables with dressing and squash.

SPAGHETTI SQUASH PAD THAI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
• Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
• Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
• Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.