Asparagus, Shiitake And Spaghetti Squash Sauté
6
- Prep Time5 mins
- Total Time1 hr
- Makes4 servings
Photo, Erik Putz.
This versatile gourd makes an eat-your-veggies healthy alternative to the usual pasta.
Ingredients
1 large spaghetti squash
3 tbsp vegetable oil, or melted butter, divided
3/4 tsp salt, divided
Pinch of pepper
1/2 bunch thin asparagus, cut into 2-in. pieces (2 cups)
1 227-g pkg shiitake mushrooms, halved
2 garlic cloves, minced
2 tsp chili-garlic sauces
1 tbsp sesame oil
2 tsp toasted sesame seeds
Instructions
PREHEAT oven to 375F, then line a baking sheet with parchment.
CUT ends off squash and discard. Halve lengthwise, then scoop out seeds and stringy strands. Brush inside of squash with 1 tbsp oil and sprinkle with 1/2 tsp of the salt and pepper, then place, cut-side down, on prepared sheet. Roast until a fork is easily inserted in centre, 40 to 45 min. Flip squash and cool about 15 min. Shred squash into long strands using a spoon or fork and transfer to a bowl. Toss with 1 tbsp oil.
HEAT remaining 1 tbsp oil in a large frying pan over medium-high, 3 to 5 min. Add asparagus, shiitakes, garlic and remaining 1/4 tsp of the salt and cook until soft, 2 min. Drizzle with chili-garlic sauce and sesame oil and cook 1 more min.
DIVIDE squash among 4 plates. Top with asparagus mixture and sprinkle with sesame seeds before serving.
Nutrition (per serving)
Calories 179, Protein 4g, Carbohydrates 18g, Fat 12g, Fibre 5g, Sodium 486mg.
Excellent source of folate.