Spaghetti Squash With Japanese Flavors Recipe

Name: Spaghetti Squash With Japanese Flavors
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: a 3 lb. Spaghetti Squash, quartered; 1/2 tsp. coarse kosher salt; 1 Tbs. red-wine vinegar; 1 Tbs. balsamic vinegar; 1 Tbs. Oriental sesame oil; 2 Tbs. peanut oil; 1 bunch of watercress, coarse stems discarded, rinsed and spun dry; 1 large poblano or Anaheim chili pepper, roasted and cut into 1/4 inch dice; 2 Tbs. thinly sliced drained pickled gingerroot slices (available at Asian markets and some specialty foods shops); 1 large red or orange bell pepper (or half of each), cut into 1/4-inch dice; 2 Tbs. sesame seeds, toasted lightly

Servings: persons

a 3 lb. Spaghetti Squash, quartered
1/2 tsp. coarse kosher salt
1 Tbs. red-wine vinegar
1 Tbs. balsamic vinegar
1 Tbs. Oriental sesame oil
2 Tbs. peanut oil
1 bunch of watercress, coarse stems discarded, rinsed and spun dry
1 large poblano or Anaheim chili pepper, roasted and cut into 1/4 inch dice
2 Tbs. thinly sliced drained pickled gingerroot slices (available at Asian markets and some specialty foods shops)
1 large red or orange bell pepper (or half of each), cut into 1/4-inch dice
2 Tbs. sesame seeds, toasted lightly

1
Wrap each squash quarter in microwave-safe plasic wrap, microwave it at high power (100%) for 8 to 10 minutes, or until it dents when pressed, and let it cool, wrapped, for 10 minutes. Discard the plastic wrap and the seeds, and with a fork scrape the squash strands into a sieve. Toss the strands with 1/4 tsp. of the salt, set the sieve over a bowl, and chill the strands, covered and weighted with a plate and a 2-lb. weight, for 1 hour.
2
In a large bowl whisk together the vinegars and the remaining 1/4 tsp. salt, add the oils in a stream, whisking, and whisk the dressing until it is emulsified. In a serving bowl toss the watercress with 1 Tbs. of the dressing, add the squash strands to the remaining dressing with the chili, the gingerroot, the bell pepper, and 1 Tbs. of the sesame seeds, and toss the salad well. Mound the squash mixture on the watercress and sprinkle it with the remaining sesame seeds.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: a 3 lb. Spaghetti Squash, quartered, 1/2 tsp. coarse kosher salt, 1 Tbs. red-wine vinegar, 1 Tbs. balsamic vinegar, and more.

Yes, Spaghetti Squash With Japanese Flavors falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash With Japanese Flavors

How did you like this recipe?

Frequently Asked Questions