Ok so Tequila wasn't really on the dinner menu...but hey...I wasn't about to argue :)
We left him to ponder (He's pretty much an all-star cook, so we were confident the jicama would be just fine in his hands), while we went into craft mode.
Regardless, it turned out pretty darn lovely if I do say so myself.
That's his "How do I chop this?" face.
Don't worry he figured it out (as evidenced by the perfectly sliced spears below). We knew our confidence was not misplaced.
Spaghetti Squash is an all-star when it comes to whittling your middle. It clocks in at just 42 calories per cup (compare that to 221 calories for a regular cup of cooked spaghetti) and also provides a modest amount of vitamin A, vitamin C, and dietary fiber. And like most squash, if you plant it in your garden, you'll end up with way more than you can eat. Which is what happened to my neighbor, who generously gave us four, count 'em, four giant squashes. Since that is quite a bit, even for a squash enthusiast like myself, I took one up to Michelle on the day of her dinner party, and that's where the inspiration came to turn our spaghetti squash into an Asian-inspired side dish (not featured above, btw, because we ate it all up too quickly!!)
The recipe was a bit improvised, so you can adjust the flavors to suit your needs, or simply follow your own favorite recipe for peanut sauce. Here's what you'll need for the Molly/Michelle version (which I recreated at home the following day because it was so good)
Thai Peanut Spaghetti Squash
1 spaghetti squash
5 tablespoons peanut butter
Juice of 1 lime
1 teaspoon sesame oil (or 1 tablespoon tahini)
1 tablespoon hot chili garlic sauce (available in almost every Asian food isle)
4 tablespoons soy sauce
1 tablespoon honey (or sweetener of choice)
1 clove chopped garlic
1/4 cup toasted almonds (or nut of choice)
1. Chop the squash in half and scoop out the seeds in the middle. Place the squash cut side down on a plate and cook in the microwave for 8-10 minutes (depending on size of squash...ours was large so we needed the full 10).
2. Allow squash to cool and use a fork to pull apart the flesh of the squash into long "noodles." You can put these in a separate bowl, or just leave them in the squash as I did in the picture below.
3. Mix together all of the remaining ingredients into a sauce...taste and adjust to your liking. (ground ginger or siracha sauce also make good add-ins)
4. Top the squash with toasted almonds and cilantro if desired and serve with the peanut sauce. If you have left overs (you probably won't!) then simply store the squash and sauce in the fridge separately (if you stir them together, the salt in the sauce might draw out the liquid in the squash and cause the noodles to become soggy).