Saturday, December 14, 2013
THAI SPICE SPAGHETTI SQUASH
Makes about 4 servings
1 poblano pepper
2 tablespoons olive oil
3 cloves garlic, chopped
1/2 a spaghetti squash, cooked and shredded
1 1/2 cups fresh pineapple, diced
2 scallions, sliced or shredded
2 handfuls fresh basil, shredded
1 1inch knob of ginger, peeled and grated
1 lime, halved
2 tablespoons soy sauce (I use Bragg's Liquid Aminos)
salt & pepper to taste
Roast your poblano pepper, either in a 400 degree oven, under a broiler, or over an open flame. When the pepper has blackened and blistered, drop it into a bowl of ice water. Gently rub off the skin of the pepper while it is underwater. Chop the roasted pepper, and set aside.
Heat the oil in a large wok or skillet over medium. When the oil gets hot, add the garlic, and saute until just brown. Quickly add the poblano, and saute for about 1 - 2 minutes, just long enough for the poblano to soften slightly.
Add the squash to the pan, and toss with the other ingredients. Saute for 2 - 3 minutes, tossing continuously so that the squash heats through.
Add the ginger, scallions, and basil, and continue to saute for another 2 minutes, or until the basil wilts.
Drizzle in the soy sauce, and toss again. Taste, and add salt and pepper as needed.
Turn off the pan's heat, then spritz the mixture with lime juice. If the lime is very juicy, just use half. If it is on the dry side, use the whole thing. Toss one last time, then serve.
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