Yaki soba style Spaghetti squash
Next up in my veggie explorations, I give you yakisoba style spaghetti squash. I had to whip it all up in under an hour, so I microwaved the squash for 20 mins while cooking up the onions and veggies. Tossed it all with sauce, and voila! Recipe link in the end, with a few comments.
I love snap peas, and Ro loves peeling them and eating the pod before the pea. Like saving dessert for the last, of course.
Everything cooked down with some cabbage-y goodness.
These bad boys got microwaved
“Noodles” tossed in with the veggies and sauce. The brown pieces are maitake mushrooms.
The End!
My comments on the orignal recipe from Pickled Plum food blog:
The recipe lacked richness. When I googled yakisoba later, I found that I could have done better by buying or approximating “chuno” sauce. I added some rice vinegar after the fact to combat the flatness of the recipe, but next time I’ll be sure to toss in ginger, garlic, and something tangy to get real flavor.
The recipe has almost twice as much soy as you will need. Thankfully I had been warned about this by the friend who sent it to me.
Neither of these problems should stop a seasoned cook from using this as a baseline. The squash makes for really nice texture and flavor, and great way to eat your veggies!