Sunday, January 23, 2005

Thai Squash

1 (about 2 lbs.) spaghetti squash
2 Tb. corn oil
1/2 c. each julienned green and red pepper
1 c. julienned carrots
1/2 tsp. salt
2 tsp. sugar
1/4 tsp. black pepper
1 Tb. rice vinegar
1/4 c. roaste dpeanuts, chopped

Preheat oven to 350 degrees.
Prick squash with a fork and place in a baking pan.
Bake until tender about 1 1/2 hours.
When it has cooled, cut it open.
Discard seeds and fork off the flesh.
In a large skillet, heat the corn oil.
Add the peppers and carrots.
Stir fry over medium high heat for 2 minutes.
Add salt, sugar, pepper and squash.
Stir fry until hot.
Sprinkle on the rice vinegar and blend.
Put in a serving dish.
Place in a serving dish.
Sprinkle peanuts on top.
Yields 6-12 servings depending on the size of the spaghetti squash.

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