Sesame Peanut Spaghetti Squash Recipes

SESAME PEANUT SPAGHETTI SQUASH

Steps:

• With a long fork, pierce the whole spaghetti squash several times.
• Place in microwave and microwave for 5 minutes on high.
• Turn and continue to microwave for an additional 5 minutes.
• Remove from microwave and allow to stand while prepareing remaining ingredients.
• Heat a wok over medium-high heat until hot and add sesame seeds.
• Cook and stir for 45 seconds or until golden brown.
• Place the toasted seasame seeds in blender along with vegetable cube, hot water, soy sauce, sugar, seasame oil, cornstarch, red pepper flakes and Worcestershire sauce.
• Process until mixture is coarsely pureed.
• Heat wok over medium-high heat for 1 minute or until hot; add peanut oil and heat for 30 seconds.
• Add asparagus; stir-fry 2 minutes add carrots and continue to cook for 1 minute.
• Add the red bell pepper and stir-fry for 2 minutes or until vegetables are crisp-tender.
• Stir in seasame seed mixture and cook 1 minute or until sauce is thickened.
• Cut squash in half lengthwise and scoop out seeds.
• With a fork break the squash up into strings and divide on individual serving plates.
• Top the squash with the seasame mixture, garnish with chopped peanuts and cilantro tossing to coat.
• Serve immediately.

SPAGHETTI SQUASH WITH PEANUT SAUCE

Steps:

• Microwave 1 halved, seeded spaghetti squash with 2 tablespoons water, covered, until tender, 15 minutes. Cool slightly, then scrape into strands with a fork. Puree 2 tablespoons peanut butter, 1 tablespoon each soy sauce, rice vinegar, lime juice and water, 1 teaspoon grated ginger, 1 garlic clove and 1/4 teaspoon red pepper flakes; toss with the squash. Season with salt. Top with chopped peanuts, mint and cilantro.

PAD THAI SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
• Meanwhile, make the peanut sauce: combine the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, ginger, and garlic in a liquid measuring cup or medium bowl, stirring to combine.
• Remove the squash from the oven and, with a fork, pull at the edges to produce that stringy "spaghetti" quality.
• In a large bowl combine the "spaghetti" with the cucumber, carrots, bell pepper, green onion, onions, peanuts, cilantro, and the sauce. Add mixture back to the hollowed out spaghetti squash halves.
• Enjoy!

SESAME PEANUT SPAGHETTI SQUASH

Steps:

• Wash squash; cut in half lengthwise. Remove and discard seeds. bake at 375 for approx 45 mins. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl. (Use oven mitts to protect hands.) Cover and keep warm. Using magic bullet mix broth, soy sauce, honey, sesame oil, red pepper flakes. Process until mixture is puréed. Heat wok or large skillet over medium-high heat 1 minute or until hot. Drizzle vegetable oil into wok; heat 30 seconds. Add carrots; stir-fry 1 minute. Add bell pepper; stir-fry 2 minutes or until vegetables are crisp-tender. Add snow peas; stir-fry 1 minute. Stir sesame seed mixture; add to wok. Cook and stir 1 minute or until sauce is thickened. Pour vegetable mixture over spaghetti squash and mix well. Add peanuts; toss well.

SPAGHETTI SQUASH WITH EGGPLANT AND SESAME SEEDS

Steps:

• Preheat the oven to 350 degrees. Place the eggplant slices on paper towels and sprinkle with 2 teaspoons of salt. Set aside to drain.
• Cut the spaghetti squash in half lengthwise and scrape out the seeds and fibers. Place cut side down on a baking sheet and bake until tender, about 45 minutes. Scrape the squash flesh out with a fork and set aside.
• Raise the oven temperature to 450 degrees. Pat the eggplant dry and brush on both sides with the olive oil. Place on a large baking sheet (or divide between 2 sheets) and bake until tender, about 15 minutes.
• While the eggplant is baking, melt the butter in a large skillet over medium heat. Add the garlic and saute for 1 minute. Stir in the spaghetti squash and 1 teaspoon of salt and cook until heated through. Turn the heat very low.
• Coat the eggplant slices on both sides with the sesame seeds. Place a heaping teaspoon of the Parmesan cheese in the center of each slice and roll them up individually.
• Stir the remaining cheese into the squash. Divide the squash among 4 plates and top with 2 eggplant rolls each. Serve immediately.