Spaghetti Squash Recipe

As I have said in my previous post featuring the chocolate zucchini brownies I made here, I am really trying to become more adept in the kitchen. My latest delicacy was trying out Spaghetti Squash, and boy, was it a success (if I do say so myself.) This recipe is great for the winter time, is a good source of protein and squash is full of vitamins. This is particularly a wonderful recipe for a vegetarian (such as myself!) if you’re looking for something new & fun to mix it up with. This recipe didn’t take too long but still required a good chunk of the day to complete and had a lasting flavour throughout the week for ample servings of leftovers (anyone else love eating leftovers?)This recipe consists of squash (obviously), peanut oil, onions, garlic, red peppers (I substituted for green and was still delicious!), carrots, eggs and cilantro. It tasted delicious, it’s a Thai dish so the flavour was on point, no added sauce at the end needed. Full recipe here:

• 1 large spaghetti squash
• Olive oil
• Kosher salt
• Fresh ground black pepper
• 3 carrots
• ½ red pepper
• 4 cloves garlic
• 5 green onions
• 2 eggs
• ½ cup chopped fresh cilantro
• 3 tablespoons sweet chili sauce
• 3 tablespoons soy sauce
• 1 lime
• Sriracha (optional)
• 2 tablespoons peanut oil
• 1 and ½ cup bean sprouts, divided
• ½ cup roasted salted peanuts, chopped

What to do:

1. Preheat oven to 400°F.
2. Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a spoon and sprinkle the cut sides with olive oil. Season with kosher salt and freshly ground black pepper. Place the squash cut side down on a baking sheet and roast until tender and easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain for 10 minutes to remove the extra moisture.
3. Meanwhile, peel and shred 3 carrots. Thinly slice ½ red pepper. Mince 4 cloves garlic. Thinly slice 4 green onions. In a small bowl, beat together 2 eggs. Separately, thinly slice 1 green onion and chop ½ cup of fresh cilantro.
4. In another small bowl, mix together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce, juice of ½ lime, and if desired, a few dashes of Sriracha.
5. When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds. Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts, and squash noodles. Add 3 pinches kosher salt and toss together. Pour on the sauce and stir to combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.
6. Garnish with plenty of crushed peanuts, fresh bean sprouts, cilantro, and green onion.

This recipe is from an amazing food blog at A Couple Cooks, you must check it out! This dish is a must-try, is perfect for the New Year and making all those healthy eating New Year’s resolutions come true. *Hint hint*