Asparagus, shiitake and spaghetti squash sauté
Prep 5 min
Total 1 hour
Serves 4
Updated Jul 20, 2017
Chatelaine
Ingredients
1 large
3 tbsp
vegetable oil, or melted butter, divided
3/4 tsp
salt, divided
Pinch of
1/2 bunch
1 227-g pkg
2
garlic cloves, minced
2 tsp
1 tbsp
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 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
Calories 179, Protein 4 g, Carbohydrates 18 g, Fat 12 g, Fibre 5 g, Sodium 486 mg. Excellent source of folateChatelaine Quickies: Macaroni and cheese with roasted butternut squash
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