Spaghetti Squash With Peking Sauce Recipe
Ingredients
1 1/2 lbs (450-675 g) spaghetti squash in one piece
1 1/2 cups (375 ml) vegetable stock
Sauce
1/2 lb (225 g) lean ground veal
2 tsp (10 ml) dry sherry
1/2 cup (125 ml) onion, finely chopped
1 tbsp (15 ml) yellow bean sauce
3 tbsp (45 ml) salt-reduced soy sauce
1 tbsp (15 ml) hoisin sauce
1 1/2 cups (375 ml) seasoned vegetable stock
1 tbsp (15 ml) finely chopped fresh coriander
Directions
1 To Prepare Squash: Leave skin on and remove seeds with a spoon. Place stock in a saucepan. Stand squash cut side up in saucepan, cover, and bring liquid to a boil. Simmer 20 minutes until squash is tender.
2 Remove squash and scrape out flesh in long strands from skin. Place on a warm serving platter.
3 To Make Sauce: Combine veal with sherry and onion in a non-stick pan. Stir-fry until veal loses its pink color. Add bean paste, soy and hoisin sauces with stock and simmer 20 minutes.
4 The sauce can be thickened slightly with cornstarch paste if desired.
2 Remove squash and scrape out flesh in long strands from skin. Place on a warm serving platter.
3 To Make Sauce: Combine veal with sherry and onion in a non-stick pan. Stir-fry until veal loses its pink color. Add bean paste, soy and hoisin sauces with stock and simmer 20 minutes.
4 The sauce can be thickened slightly with cornstarch paste if desired.
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