This warm squash salad combines spicy, sweet, and sour elements in a fresh balance that enlivens traditional roasted turkey. If your squash is larger, simply increase the sauce elements to compensate. For a harvest-theme presentation, serve the spiced squash in one of the hollowed-out squash halves.
Recipe Ingredient Details:
3 3 1/2 pounds spaghetti squash
1 teaspoon olive oil
3 tablespoons toasted sesame oil
3 tablespoons grated fresh ginger
2 large cloves garlic, minced or pressed
1 teaspoon ground coriander
1 medium-large Fresno pepper, seeded and chopped
2 medium-large Thai peppers, chopped (seed for less heat)
1/2 teaspoon sea salt
1/4 cup chopped fresh cilantro
chopped roasted peanuts and lime wedges, for garnish
Preheat oven to 350˚. Cut squash in half lengthwise, remove membranes and seeds, brush lightly with olive oil, and place cut-side down on a parchment-lined baking sheet. Roast for 55–60 minutes, until flesh shreds easily with a fork. Cool slightly, remove flesh into strands with a fork, and set aside.
In a large, deep sauté pan, heat sesame oil over medium-low heat. Add ginger, garlic, coriander, and peppers; sauté until fragrant and tender, 3 minutes. Stir in salt. Add squash threads and toss; add cilantro and toss until well combined. Serve immediately, garnished with peanuts and a squeeze of lime.
Recipe Additional Notes:
PER SERVING:157 cal, 8g fat (3g mono, 4g poly, 1g sat), 0mg chol, 2g protein, 20g carb, 0g fiber, 241mg sodium
Wed, 2012-10-24 12:21