Stir-Fry Stripetti Squash

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I recently signed up to Fresh City Farms. Now that it's getting colder here in Toronto, my groceries granny cart could only take me so far. This is our first week and one of the produces we received was a stripetti squash. I've never used this type of squash before so it was pretty fun trying something new and not knowing what to expect. I baked the squash for 35 min and then stir fry it with some rice and veggies.

Ingredients

  • 1 Stripetti Squash
  • 1 Chicken breast (optional)
  • 1.5 Cups of cooked rice
  • 2 cups of cut veggies: Whatever you like here (I used corn kernels, broccoli, mushroom, edamame beans)
  • 1 cup of raw cashews
  • Oil
  • Garlic (minced)
  • Salt
  • Pepper
  • Soy sauce (to taste)
  • Brown sugar
  • Sriracha (if you like spicy)

Stripetti Squash: Preheat oven to 375C. Cut squash in half and remove the seeds. Put each side of the squash face down in a shallow baking pan. Fill it with 1/4 in water and cover pan up with foil. Bake for 40 min or 30 if you like a bit of crunch. Then, with a fork shred the squash into threads for a 'spaghetti' effect!

Chicken (optional): 1 chicken breast cut in cubes. Marinate with 3 Tbsp of soy sauce, 1 Tsp brown sugar, 1 Tsp of cornstarch. Mix it all together. In a wok heat up some oil. Fry minced garlic until brown and add in the chicken mix. Stirring occasionally until cook, making sure it doesn't stick to wok. 

Remove everything from the wok (clean it if necessary, sometimes remains get stuck to the bottom). Heat the wok again and add some oil. Then add the minced garlic and tossed in your veggies, raw cashews and stir fry for a little bit until veggies are almost cooked. Next add in the cooked rice, stripetti squash. Pour the soy sauce on top , add salt, pepper and 1 tbsp of brown sugar. Mix everything together and stir fry until squash and rice are warm and voila. Removed from heat and ready to eat.

For an extra kick, serve with some Sriracha sauce on the top!

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