- 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
- Heat oven to 375.
- Pierce the squash a couple of places with a skewer.
- Place on a baking pan in the oven.
- Bake for 60 minutes.
- Let it cool for 30 minutes.
- Mince the celery, garlic, and ginger.
- Heat a small skillet on medium.
- Add a dollop or two of oil.
- Saute the celery, garlic, and ginger.
- Crush a dried bird pepper (or some other good chili) and add it to the pan.
- Turn the heat down to low.
- Add the almond butter and Hoi Sin.
- Mix well adding water to thin it to a pourable consistency.
- Remove from heat.
- Slice the squash in half.
- Remove the seeds with a spoon.
- 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.)
- 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.