Asparagus, shiitake and spaghetti squash sauté
By Chatelaine
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Photo, Erik Putz.
This versatile gourd makes a healthy alternative to carb pastas.
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.
Chatelaine Quickies: Macaroni and cheese with roasted butternut squash
Nutrition (per serving)
- Calories
- 179,
- Protein
- 4 g,
- Carbohydrates
- 18 g,
- Fat
- 12 g,
- Fibre
- 5 g,
- Sodium
- 486 mg.
- Excellent source of
- folate
