Wednesday, January 23, 2019

Spaghetti Squash Stir Fry #recipe from author @DarylWoodGerber

From Daryl:

I know I've shared spaghetti squash recipes before, but I can't help myself. I was having a hankering for it lately. There's something really "decadent" about it.  I feel like I'm dining on an entire plate of pasta.

What makes it so fun is the variety of items you can add to the top. You can serve it like spaghetti, with red sauce and meat or just vegetables. You can serve it simply with butter and Parmesan cheese.  You don't need salt, so it can be a salt-free meal, too.

Now, the toughest thing to do is cut the gourd in half. I've made it quite an art. Ha!  As if! 

I lay it lengthwise on a cutting board and jab a thick-bladed knife into it. This feels very satisfying for a murder mystery author.

Then I pound the gourd on the board so the knife will go deeper into the gourd. Also very satisfying - to get one's frustrations out. Why pound? Well, I'm just not strong enough to saw through it. I've had the same trouble with other gourds.  They're thick and stubborn.

Mind you, this technique is not an exact science. If you master a better one, please let me know.

When I've pounded enough, I remove the knife and go at the gourd from the other end.

At some point, the gourd "breaks" open, and voila, you're ready.

Note: one spaghetti squash makes about 4 servings.


(for 1 - *double recipe for 2)

1/2 small spaghetti squash, cooked and removed from shell
1 cooked chicken thigh or breast, diced
1-2 tablespoons canola or olive oil
1/3 large onion, sliced
1/3 large zucchini, chopped
6 leaves basil, chopped
1 tablespoon chopped chives
salt and pepper
Parmesan cheese or soy sauce, if desired (Yes, soy sauce)

To cook the spaghetti squash, cut the gourd in half and place in a baking dish, seed side down. Pour in 1 inch of water. Bake at 300 degrees for 20-25 minutes. Remove from oven and remove from water.  Set aside.  (You'll get to the seeds in a minute. Some schools of thought say to remove seeds before cooking, but they're very stubborn, as well. It's much easier to cook and scoop.)

To cook chicken thigh or breast, wrap in foil. Set in oven when cooking spaghetti squash. Remove when the squash is done. Set aside. When cooler, dice.

In a large sauté pan, heat oil and sliced onions on medium high. Cook until onions are the texture you like. * I like them brown and almost crispy.  Add zucchini, basil, chives, seasonings, and diced chicken thigh.  Cook for 2-3 minutes, stirring occasionally.

When ready to plate, remove spaghetti squash from shell and set on plate in a flat mound. Top with cooked chicken and vegetables. If desired, add Parmesan cheese or drizzle with soy sauce. Yes, soy sauce. This is stir fry after all.

*If desired, you can stir the spaghetti squash first with butter or oil, enough to moisten.

*As an alternative, toss the spaghetti squash and cooked chicken and vegetables with 1/4 cup of your favorite spaghetti sauce (room temperature). It will heat as you toss.

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  1. I remember when I first heard of Spaghetti Squash and could not fathom how it would work. It is now well documented but I have not actually tried it myself. Thanks for sharing a recipe to remind me that I have been meaning to put this squash on my roster.

    1. Lil, I'm with you. I honestly couldn't figure it out looking at it and I think I expected "spaghetti" LOL ~ Daryl

  2. Ah, you kinky murder mystery writers!
    Nice recipe with lots of room for personalization.

  3. Always glad to find another way to use this vegetable. Maybe tomorrow, since I have one out in the garage.


  4. I've avoided cooking spaghetti squash for years because of how hard it was to cut open the one time I tried it. I wound up handing it off to my son with a machete. No kidding! Maybe I'll give it another shot since recipes for it look so good.

  5. If you have a microwave, put squash on a kitchen towel, using a sharp paring knife cut a dotted line slits in the s. squash then microwave it for 2-5 minutes, that will soften the outer skin so it will cut through easier...For years I did not have a microwave, I always put my s. squash on a kitchen towel, then 1st use a sharp paring knife, start in the mid squash (longways, not around)cut like you're doing a dotted line to one end, then turn the squash, and cut dotted line to the stem end, then take a big sharp knife, start again mid squash, slice through where you've dotted lined cut with your paring knife,through all the lines, turn squash and do the same then put your big knife in the mid squash cut and push hard, it'll usually break open for me, but if it's stubborn, I go to the next cut and do the same..

  6. Spaghetti squash has been a favourite in our house for years and I like your stir-fry option. Almost anonymous, Nancy R in Ottawa
    PS - Your "murderous" description of cutting it is priceless.