Oct 17, 2011

Day 10/180: Spaghetti Squash with Almond Sauce

This was tonight's dinner, and there was enough left over for a late night snack. I meant to make a peanut sauce, but decided to try using almond butter instead. There was too much spaghetti squash for a meal for one person. I used two thirds of it for this recipe.


  • 1 spaghetti squash
  • 1 stalk celery
  • 2 cloves garlic
  • 1" cube ginger
  • 2 Tbs almond butter
  • 2 Tbs Hoi Sin sauce
  • 1 Thai bird pepper (dry)
  • Peanut oil
  • Water


  1. Heat oven to 375.
  2. Pierce the squash a couple of places with a skewer.
  3. Place on a baking pan in the oven.
  4. Bake for 60 minutes.
  5. Let it cool for 30 minutes.
  6. Mince the celery, garlic, and ginger.
  7. Heat a small skillet on medium.
  8. Add a dollop or two of oil.
  9. Saute the celery, garlic, and ginger.
  10. Crush a dried bird pepper (or some other good chili) and add it to the pan.
  11. Turn the heat down to low.
  12. Add the almond butter and Hoi Sin.
  13. Mix well adding water to thin it to a pourable consistency.
  14. Remove from heat.
  15. Slice the squash in half.
  16. Remove the seeds with a spoon.
  17. Tease (gently) the spaghetti-like threads out of the shell with a fork. (All that should be left of the squash when you're done is a very thin shell.)
  18. Pour the sauce over the squash and toss to mix well.

As I said, there was too much squash, so I put about a third of it into a covered bowl mixed it with some Sriracha pepper sauce and I'll fry that up for lunch tomorrow.

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