Spaghetti Squash with Peking Sauce Recipe

Ingredients:

1 lb/ 450 g
1 1/2 cups/ 375 ml

Sauce:
1/2 lb/ 225 g
2 tsp/ 10 ml
1/2 cup/ 125 ml
1 tbsp/ 15 ml
3 tbsp/ 45 ml
1 tbsp/ 15 ml
1 1/2 cups/ 375 ml
1 tbsp/ 15 ml
 

spaghetti squash in one piece
vegetable stock

lean ground veal
dry sherry
onion, finely chopped
yellow bean sauce
salt-reduced soy sauce
hoisin sauce
seasoned vegetable stock
finely chopped fresh coriander

Method:

1. To Prepare Squash: Leave skin on and remove seeds with a spoon. Place stock in a saucepan. Stand squash cut side up in saucepan, cover, and bring liquid to a boil. Simmer 20 minutes until squash is tender.

2. Remove squash and scrape out flesh in long strands from skin. Place on a warm serving platter.

3. To Make Sauce: Combine veal with sherry and onion in a nob-stick pan. Stir-fry until veal loses its pink color. Add bean paste, soy and hoisin sauces with stock and simmer 20 minutes.

4. The sauce can be thickened slightly with cornstarch paste if desired. Serve poured over spaghetti squash and garnish with fresh coriander.

Serves 4

 

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