by LittlestBerg
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LittlestBerg's Notes:
1 spaghetti squash Ask a question about this ingredient
1 bunch asparagus Ask a question about this ingredient
2-3 shallots Ask a question about this ingredient
1/2-1 cup garden mix bean sprouts Ask a question about this ingredient
1/2-3/4 cup kalamata olives Ask a question about this ingredient
1/2 handful garlic cloves Ask a question about this ingredient
cinnamon Ask a question about this ingredient
sherry cooking wine Ask a question about this ingredient
2 tablespoons Asian red chili paste Ask a question about this ingredient
Cut the spaghetti squash in half, scoop out the seeds, bake the halves and scrape out the inside of the squash into a bowl.
Ask a question about this stepWash and cut the asparagus into bit-size bits. Place these bits in a microwaveable bowl with water and microwave the asparagus for about 2 1/2 minutes.
Ask a question about this stepCut the shallots into thin rings. Cut the garlic into thin medallion shapes. Stir fry with sherry cooking wine.
Ask a question about this stepDrain the asparagus and add it to the stir-fry. Add the garden mix bean sprouts to the stir-fry. Stir fry all ingredients until lightly browned, perhaps adding some more sherry cooking wine one or two more times.
Ask a question about this stepMix the stir-fry in with the spaghetti squash. Stir in the Asian red chili paste until all ingredients are well coated.
Ask a question about this stepTop with halved olives and a light blanket of cinnamon. Microwaving this concoction will allow the cinnamon to seep into the ingredients better.
Ask a question about this stepEnjoy!
Ask a question about this step
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