Satay Spaghetti Squash noodles
In this dish, I used spaghetti squash instead of noodles.
Spaghetti squash is a type of squash that looks similar to spaghetti or noodles after it is baked. It’s best to take the squash and cut it in half lengthwise, scoop out the seeds, and then brush the inside with a little oil, salt, and pepper. The squash is baked for 50 minutes at 200°C, with the cut side facing down. Let it cool, and then use a fork to scrape the flesh from the skin. It comes out like spaghetti. It can be stored in the refrigerator for a few days and is perfect for all kinds of pasta and noodle dishes.
1 tbsp peanut oil
A little grated ginger
2 cloves minced garlic
1/2 cube vegetable or chicken stock
1-2 dl water, or to taste
2 tbsp peanut butter
A splash of sriracha sauce
Chili flakes
1-2 tbsp soy sauce
1/2 bag frozen vegetable wok mix
1/4 baked and shredded spaghetti squash
1-2 tbsp roasted salted peanuts
Start by heating the oil in a pan and adding the grated ginger and garlic. Add the vegetable stock and a little bit of water. Add the peanut butter along with the soy sauce, sriracha, and pepper—plus a little water if needed. Then add the frozen vegetables and heat for a few minutes. Once the vegetables are heated through, add the squash "noodles" to the pan and heat for 2-3 minutes. Top with a few roasted peanuts when serving.