Spaghetti Squash, Shitake, Arugula and Pistachio Spring Roll
Spaghetti Squash, Shitake, Arugula and Pistachio Spring Roll
I had a crazy idea for spring rolls, and here they are. They were very light, and went really well with a Lime & Chili Oil dipping sauce that I made up. For once, I didn’t feel like I was going to explode after dinner. Perhaps this is how normal people feel when they eat reasonably sized portions. Here’s the recipe:
Spring Rolls
Serves Two
6 Spring Roll Wrappers (dry, rice based)
1 Bunch Arugula, washed
1 Medium Spaghetti Squash
1/2 Cup Pistachios, crushed
145 g Shitake Mushrooms, Thinly Sliced
1 Tbs Seasoned Rice Vinegar
1 pinch Salt
1 Tbs Soy Sauce
1 Tbs Balsamic Vinegar
1 Tbs Earth Balance
Boil the spaghetti squash whole until soft (i.e. easily pierced by a knife), remove from water and let cool. Meanwhile, sautee mushrooms in earth balance until soft, then add soy sauce and balsalmic vinegar. Sautee 1 more minute then transfer to a bowl to cool.
When squash is cool enough to handle, slice in half (do this over the sink or you may get a hot waterfall surprise!) and scrape out seeds, retaining the stringy part of the squash. Use a fork and scrape out the “spaghetti” strands into a large bowl. Mix the sugar, salt, and rice vinegar together and toss with the squash. Set aside.
Heat a shallow sautee pan and fill with about 1 inch of water. When the water begins to steam, turn the heat down to as low as possible. You want the water to be hot, but cool enough to place your hands in.
Clear your counter and have all your ingredients ready: bowl of crushed pistachios, washed arugula, bowl of sauteed mushrooms, bowl of spaghetti squash. Place one of the spring roll wrappers in the hot water to soften, about 30 seconds. Remove from water and place in front of you. Add about two tablespoons of squash, mushrooms, and arugula. Sprinkle with nuts and fold closed. Repeat.
Dipping Sauce
Makes about 1/2 cup
2 Tbs Lime Juice (1/2 a lime)
2 tsp Chili Oil (I use Trader Joe’s brand)
1 Tbs Sugar
1 Tbs Seasoned Rice Wine Vinegar
2 Tbs Water
1 Tbs Soy Sauce
1 Tbs Crushed Pistachio Nuts
Wisk first five ingredients together until sugar dissolves. Place in serving bowls and add pistachio nuts for garnish.
Spend dinner trying to figure out what to do with the leftover spaghetti squash.
This looks great! I love Spaghetti Squash.
My family loves to eat it with mayo and saysauce and a bit of chilly powdwer.
Ooh, interesting! Thanks for the tip, I’ve never heard of it prepared that way!
That is from my grand pearents. All of my relatives love to eat Spagetti Squash this way only.
Oooo, I’ve been looking for a homemade dipping sauce. My favorite spring roll is with a piece of romaine, some fresh mango, sticky rice and some avocado. Yum.
I can’t wait to try it this way:) Thanks for the recipe.
cool! just looking around, looking for variations on the name I chose, and came across yours…
I love the idea of putting pistachios in – can’t wait to try this!
you mention blending the salt sugar and vinegar with the squash… but you don’t have sugar listed in the ingredients, how much sugar should you use?
thanks!
How long should a spaghetti squash be cooked in a pressure cooker?
I boiled mine tonight in the only pot that would fit it: my pressure cooker. It was taking so long that I finally put the lid on. I was afraid to overcook it, so I didn’t really let it get up to full pressure.
My guess is that if you brought it up to pressure, then let it come down naturally, it would be done.
Online research leads me to believe that the squash might need to cook for several minutes at high pressure…