Asparagus, shiitake and spaghetti squash sauté

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PREP TIME

5 min

TOTAL TIME

1 h

Serves

4

Asparagus, shiitake and spaghetti squash sauté

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