Well, I decided I would give spaghetti squash another try. I was at the farmer’s market yesterday, and, on a whim, picked up the biggest one there. I wasn’t intending to use it today – I had also bought some sunchokes that I was very excited to roast – but then, on Pinterest, I saw a picture of spaghetti squash. I realized that I was probably never going to love it as a pasta replacement (especially given my love of zoodles), but it’s a perfect replacement for Chinese rice noodles. It’s the same thickness and somewhat similar in texture. While Google assures me I’m not to first to think of it, all the spaghetti squash recipes I’d ever come across used it in pasta dishes, not Asian noodle dishes, so I was kind of proud of my idea.
I decided to attempt spaghetti squash Singapore noodles. I glanced at a couple recipes but didn’t follow any single one (and the only one I found that used squash looked gross and unlike any Singapore noodles I’ve ever had), so here’s what I did:
- 1 large spaghetti squash, roasted
- 2 carrots, julienned
- 1 small onion, sliced thinly
- 1 bell pepper, sliced thinly
- 4 green onions, chopped
- kale or chard (optional)
- ginger/ginger powder
- 1 lb shrimp
- coconut and/or olive oil
- 3 tbsp. curry powder, or maybe more; I tend not to restrain myself with curry.
- 3 or 4 tbsp. low sodium soy sauce
- 4 tbsp. sriracha
- 1 tbsp. sesame oil
- 1 tsp. oyster sauce
- sesame seeds
I sauteed the onions, bell pepper, green onions, carrots, garlic, ginger, and a few leaves of kale and chard (from my garden!) in coconut oil while the squash roasted, then set the veggies aside. I roasted the squash according to Daria’s recommendations in her first post. The reason I didn’t like spaghetti squash on my first attempt was the crispness of the noodles. So after roasting it with olive oil for 40 minutes at 375, I added some water to the bottom of the pan and stuck it back in for another 15 minutes or so.
After scraping out the squash, I tossed it with curry powder and olive oil and sauteed it. A lot. I was determined to cook the crispness out. I did, but it took awhile. Then I added the veggies back in and sprinkled on some sesame seeds. I mixed the soy sauce, sriracha, oyster sauce, and sesame oil, added the mix, and put the burner on low while I fried up the shrimp – just a couple minutes on each side in olive oil on medium heat, until cooked through. Once the shrimp were tossed in, it was done!
The verdict on Spaghetti Squash, Round Two?
DELICIOUS! Colin went back for thirds. I ate a bowl and a half. I will definitely use it again in Asian dishes. So thank you, Daria, for making me feel obligated to give spaghetti squash another shot!