Asian Spaghetti Squash

It's squash time! No, not going on the court for a good swing, but rather preparing some delicious spaghetti squash. I never knew it was so low in calories, according to Nutritiondata.self.com, 1 cup of spaghetti squash is only about 42 calories. Bonus!

Now normally, my recipes are quite extensive in their ingredients list, mostly because I really enjoy flavourful things. Usually when I cook, I throw stuff in the dish as the inspiration comes, and next thing you know, I've got a list of 10-20 ingredients by the end of dish. That's all fun and fine...but today I felt like something simple. I mean really simple...

So my spaghetti squash recipe is just that. Simple and easy. If you love toasted sesame oil, then this recipe is for you! If you don't, maybe you feel adventurous today or search for another recipe that's more traditional. A little asian love with a little squash love=yummy.

Ingredients
1 spaghetti squash
2 tablespoons toasted sesame oil
4 tablespoons soy sauce
1 tsp powdered cumin or to taste
shake of freshly cracked black pepper
2 tablespoons of sliced almonds

Instructions

1. Preheat oven to 350 Farenheit. After washing squash, pierce several holes all over with a fork, to allow the steam to escape when it is roasting. Roast for 1 hour.

2. Remove from oven and let cool for 5 minutes, then slice in half lengthwise. With a spoon, scoop out the seed guts and throw it away. With a fork, gently scrape across, until the squash turns into spaghetti strands.

3. In a large bowl or casserole dish or whatever serving dish you may like, transfer spaghetti squash and add the sesame oil, soy sauce, cumin and black pepper. Serve warm and top with sliced almonds.

Unfortunately the dish did not make it to the photoshoot. My hunger and the wafting of toasted sesame oil convinced my stomach to devour it immediately.

How have you cooked spaghetti squash before?

Curry Coconut Butternut Squash Soup

There's a butternut squash just lying around and you're not sure what to make. You love butternut squash soup but you crave something new. This recipe is just that.

Ingredients
1/3 or 1/2 butternut squash
1 small white onion or 1/2 medium
1 garlic clove
1 tsp madras curry powder (or paste)
1 veggie stock cube
1 teaspoon vegetable oil 
1/2 can coconut milk (I used Thai Kitchen)
salt
pepper

Directions

1. Cube the butternut squash in giant pieces, and boil them until soft (about 20 min or so). Remove from water and let them cool for a few minutes before scooping the squash with a spoon. Place all scooped butternut squash in a food processor.

2. Finely chop the onion and garlic, sautee over low-medium heat in a small pan. After onion becomes translucent, add the salt, pepper and curry powder. After a minute or 2, add this to the butternut squash in the food processor.

3. Crumble the veggie stock cube all over and add the coconut milk. Pulse blend a few times in the beginning, then process for 1 or 2 minutes.

4. Pour mixture into a pot and heat to preferred temperature.

Happy soup time! Have you ever tried a spicy butternut squash soup before?