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Spaghetti Squash With Peking Sauce

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  Spaghetti squash 1 1⁄2 Pound (450-675 Grams, In 1 Piece)
  Vegetable stock 1 1⁄2 Cup (24 tbs) (375 Milliliters)
  Ground veal 1⁄2 Pound (225 Grams)
  Dry sherry 2 Teaspoon (10 Milliliters)
  Onion 1⁄2 Cup (8 tbs), finely chopped (125 Milliliters)
  Yellow bean sauce 1 Tablespoon (15 Milliliters)
  Salt reduced soy sauce 3 Tablespoon (45 Milliliters)
  Hoisin sauce 1 Tablespoon (15 Milliliters)
  Vegetable stock 1 1⁄2 Cup (24 tbs), seasoned (375 Milliliters)
  Coriander 1 Tablespoon, chopped (15 Milliliters)

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.

Recipe Summary

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 668 Calories from Fat 177

% Daily Value*

Total Fat 20 g30.7%

Saturated Fat 7.2 g36.2%

Trans Fat 0 g

Cholesterol 186.4 mg62.1%

Sodium 3504.2 mg146%

Total Carbohydrates 72 g24.1%

Dietary Fiber 6.9 g27.7%

Sugars 8.5 g

Protein 52 g104.8%

Vitamin A 27.1% Vitamin C 40.5%

Calcium 23.1% Iron 30.5%

*Based on a 2000 Calorie diet


Spaghetti Squash With Peking Sauce Recipe