Frugal Foodie: New spin on squash

Trying various unique spins on conventional foods can oftentimes be deliciously enlightening. Below is a recipe for an Asian-inspired take on the preparation of spaghetti squash.


One large spaghetti squash

Three garlic cloves

Two tablespoons olive oil

Four mushrooms

One large sweet pepper

One onion

One package snow peas

2/3 cup soy sauce

One tablespoon toasted sesame oil or teriyaki

One tablespoon lime juice

1 1/2 tablespoons peanut butter

1/2 cup chopped peanuts

1/2 cup cilantro


With a sharp knife, cut squash in half the long way. Remove seeds. Place squash in a microwave safe pan, face down. Add about 1/4 cup of water into pan and cover with plastic wrap. Microwave on high for about 15 minutes or until squash is soft.

While squash is microwaving, mince garlic, dice onion and slice mushrooms and peppers as desired. Place large skillet on stove burner over medium-high heat. Add olive oil. Simmer garlic and onion in oil for 3-5 minutes, stirring when necessary. Add mushrooms, green pepper, onions and snow peas to pan and cook for another 5-10 minutes or for as long as desired.

When squash is done microwaving, let it cool a bit. Using a fork, scrape the insides of the squash, removing long strands.

Add soy sauce, sesame oil—or teriyaki or both—peanut butter and lime juice to the pan and stir. Add squash and continue stirring until squash is coated with sauce.

Top with cilantro and peanuts. Serve.


Add a dash of ground ginger, pepper flakes or hot sauce for spice.

Serve with meat, poultry, seafood or tofu.