You Pinspire Me
Ah, fall. Crisp blue skies, brisk fresh air. Savoury soup bubbling on the stove, sweet & tart apple pie baking in the oven. Time to harvest the pumpkins for pie and spaghetti squash for dinner. Last year at this time, I harvested 12 – yes, twelve – spaghetti squash from the veggie garden. This year? Four. I have absolutely no clue what I did differently, but I shall certainly savour those four. These squash shall not be turned into soup; they shall become the star of the show.
When I roasted my first spaghetti squash the other day, I knew I wanted to go Asian with the recipe, something Pad Thai-ish. Pulo sent me a selection of Philippine cuisine-inspired marinades & sauces, and I knew right away that the Kare Kare Toasted Peanut Sauce was going to be the first jar that I opened. I’m a bit of a nut about peanut sauces. Pulo is a collection of sauces inspired by the SEVEN THOUSAND ISLANDS of the Philippines (did you know they had that many islands? I sure didn’t!) – pretty much the original fusion cuisine – and the Kare Kare was the British Sepoys’ (Indian soldiers serving under British command) attempt to reproduce the Indian curry in the Philippines. It didn’t take me long to connect the two: Garden Fresh Spaghetti Squash + Kare Kare Toasted Peanut Sauce = looove. I’ll be honest. I ate about a tablespoon of the sauce before I added it to the dish. Mmmm, so good.
Have you ever roasted a spaghetti squash before? It’s really not that hard – squash can often look a bit more intimidating to work with than it actually is. Cut in half, scoop out the seeds, drizzle with olive oil & season with salt & pepper, roast in the oven at 300F for ~60 minutes, then gently shred the ‘noodles’ with a fork.
The verdict on this Peanut Chicken Spaghetti Squash was an overwhelming “Yes” – from the Chef all the way down to the picky 2 year old. On my side of things, once the spaghetti squash was roasted (which was done while I was cleaning up the house during naps), it was fast & easy to put together. It’s a great grain free meal, chock-full of veggie & protien – why not have a second helping? 😉
- 1 large spaghetti squash, halved, roasted, and 'shredded' into 'noodles
- 3 large chicken breasts, cut into 1" cubes
- 3 sweet pepper, chopped
- 2 cloves of garlic, sliced
- 3 eggs, beaten
- 1 jar of Pulo Kare Kare Toasted Peanut Cooking Sauce
- 2 Tbsp veggie oil
- Cheesecloth or clean dish towel
- Salt & Pepper
- Lay out the cheesecloth or dish towel on the counter and place the spaghetti squash in the middle. Tie the corners together and hang from your faucet over the sink to drain some of the water.
- Heat oil in large pan over medium heat. Add chicken & cook until no longer pink.
- Add garlic & peppers. Saute for 2-4 minutes. Pour in entire jar of peanut sauce and reduce heat to low.
- While the peanut sauce simmers, scramble the eggs in a smaller frying pan, then add to the sauce.
- Cook sauce for another 6-8 minutes.
- Transfer Spaghetti Squash noodles to a bowl, microwave for a minute or two to reheat.
- Serve Peanut Chicken sauce over a bed of salt & peppered spaghetti squash noodles.
Jenn vanOosten
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This is definitely the type of math I get support! And confession, I also did one (maybe two) spoon taste tests 🙂
I love spaghetti squash, but never thought to drain it in cheesecloth! That’ll make the richness work really well with Pulo peanut sauce. Must give this a try – especially since peanut butter is practically banned outside the house!
Wait. I have never heard of PULO. Can I get it in British Columbia?
I LOVE how easy it is to make a nice spaghetti squash. I used to make it when I did Paleo for a little while. Though, I’m not sure what the cheesecloth was used for, and I couldn’t tell from the pictures and recipe.