By Sandhya Rege Nadkarni
INDIA New England Columnist
As we wait for spring to arrive, here is another streamlined recipe for warm, yummy noodles made lighter and gluten free!
I am absolutely fascinated by spaghetti squash every time I scoop out the cooked strands. Besides offering a gluten free noodle option, the taste and texture of the ‘noodles’ make it a winner in my book! I baked the spaghetti squash in the oven but can also be cooked in the microwave as I did for the Scrumptious Spaghetti Squash Upma.
I decided to combine it with another love of my life- hoisin sauce! I love the Indo Chinese sauces too but they generally do not have hoisin sauce in them. So my attempt was to combine some of the flavors I love, in the sauce. To the hoisin sauce I added Sriracha and soy sauce, Asian sesame oil, black vinegar, ginger, garlic and honey.
Also I made this in my favorite cast iron pan for the sizzle effect! The sauce caramelizes to make it even more finger licking good!
This recipe, needless to say, is going to be a keeper at our house!
Spaghetti Squash Noodles
- Author: Sandhya Rege Nadkarni@ Indfused
- Servings: 2
- Difficulty: easy
- 1 small/ medium sized spaghetti squash, baked (about 2 cups cooked spaghetti squash ‘noodles’)
- 1 teaspoon oil for baking the spaghetti squash
For the sauce-
- 2 tablespoon hoisin sauce
- 1 teaspoon Sriracha hot sauce or hot chili sauce to taste
- 1 teaspoon soy sauce
- 1 teaspoon Asian sesame oil
- 1 teaspoon Chinese black vinegar
- 2 teaspoons honey
- 2 cloves of garlic, grated
- 1 teaspoon grated fresh ginger
For the stir fry-
- 1 teaspoon oil
- 1 cup shredded green cabbage
- ½ cup red onion, sliced
- ¾ cup broccoli florets and stems, cut into bite size pieces
- ¾ cup sliced carrots
- ¾ cup sliced red pepper
- Salt and pepper to taste
To make the Spaghetti Squash Noodles in Spicy Honey Hoisin sauce-
- Cut the spaghetti squash in half lengthwise and apply the 1 teaspoon of oil. Bake in a preheated 400 degree Fahrenheit oven for 40 minutes or until cooked. Remove seeds and fibrous center and harvest the spaghetti with a fork. Set aside.
- While the spaghetti squash is baking, combine all the ingredients for the sauce, stir well and set aside. Cut all the vegetables.
- Heat the cast iron pan, with the one teaspoon oil. Add the broccoli, carrots, cabbage, onion and red pepper, stir, add the salt and pepper and stir fry for just a minute or until the vegetables are cooked but still retain their crunch. Remove from the pan.
- In the same pan, add the spaghetti squash noodles and the sauce and toss to coat the noodles. Let the sauce simmer for about 5 minutes to caramelize. Add the stir fried veggies back in the pan and remove from heat.
- Toss and serve!
Enjoy these noodles with oodles of flavor!
Sandhya Rege Nadkarni
Nadkarni is a food—in fact, fusion food—aficionado. She writes a blog, featuring Indian and Indian fusion recipes that are delicious, easy to follow and creative. She will be writing exactly the same for our readers. She is the creator and publisher of Indfused (http://indfused.com ) an award winning blog dedicated to Indian and innovative Indian fusion recipes. An architect by education, her other creative talents and interests include interior design, kitchen design, arts and crafts, jewelry making and fashion design.
A passionate cook and foodie, her healthy recipes also reflect her extensive interest in nutrition and Ayurveda. Her love for design and color coordination has found its way to food presentation too. She also teaches an array of cooking classes. When not blogging, she is actively involved in the community. She is a Director at the Shishu Bharati School of Indian languages and Culture where she has been volunteering for over two decades.