Saute of Spaghetti Squash, Carrot and Daikon

[Guest guest]

I like flavor surprises too. Like flavoring yogurt with tea (subtle) or pasta

with peanut butter. That last is old hat now. But I still love the taste of pb

and ginger.

 

This recipe might be unusual to some - Spaghetti squash with thyme and daikon

radish.

 

xposting

 

* Exported from MasterCook *

 

Saute of Spaghetti Squash, Carrot and Daikon

 

Recipe By :Crescent City Farmers' Market, Loyola University New Orleans

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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4 cups spaghetti squash strands ( 1 large)

1 tablespoon canola oil -- may double

4 cups shredded carrots

2 cups shredded daikon radish

1 medium clove garlic -- crushed and minced

1 teaspoon salt -- or to taste

1/2 teaspoon freshly ground black pepper -- or to taste

1 teaspoon dried thyme (or tbsp. fresh -- finely minced)

pinch sugar

 

IN A SAUCEPAN, fitted with a steamer, steam the spaghetti squash strands in

small amount of water until heated through, about 5 mins. Set aside.

 

In a large skillet over medium heat, heat the oil until very hot. Add the

spaghetti squash, carrots and daikon radish. Cook, stirring frequently, until

the carrot threads are tender, about 10 to 15 mins.

 

ADD the remaining ingredients. Raise the heat to medium-high and stir-fry until

the veggies look crisp and golden about 5 mins. more. Serve hot.

 

NOTE: To cook a whole squash, submerge it in a large pot of boiling water. Cook

for 1 hour. Remove from the pot and let cool. Cut squash in half lengthwise,

remove seeds and scrape out stringy flesh. Separate the strands with a fork.

 

Source:

" http://www.loyno.edu/ccfm/recipes/ArugulatoZucchini/DaikonRadish.html "

S(Internet Address:):

" <http://www.amazon.com/exec/obidos/tg/feature/-/60440/ref%3Dk%5Fhp%5Fcs%5F6%5F6\

/105-5784515-4723133> "

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Per Serving (excluding unknown items): 125 Calories; 4g Fat (28.6% calories from

fat); 2g Protein; 22g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 602mg

Sodium. Exchanges: 0 Grain(Starch); 4 Vegetable; 1/2 Fat.

 

NOTES : Cook the spaghetti squash a day ahead of time if you like, then store

the pasta-like strands in a covered dish until you're ready to finish the dish.

 

Nutr. Assoc. : 5074 0 0 3035 0 0 0 3159 0

 

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