One good spaghetti squash recipe deserves another. The first round was ITALIAN PASTA STYLE; this is an Asian spicy noodle version that maximizes the low-carb way of life. Truth be told, these spaghetti squash strands were leftovers I had no clue how to make. But I was hung over one morning with some random piece of strange from the night before whose name I couldn’t remember for the life of me sleeping in my bed. I thought perhaps some sustenance would jar my brain into remembering who the hell this naked hottie was still snoring. Carbs help soak up alcohol, but to my chagrin, my roommate finished up my rice noodles. My head was pounding too hard to act anything but resourceful. Many thanks to the leftover spaghetti squash strands that were a champion noodle substitute. My mystery date dug them too. And my roommate redeemed herself for her early offense by introducing herself to the beautiful stranger, hence arming me with a name. It made things easier when I asked the less-mysterious girl to leave before my lunch date arrived.
Total time: approximately 8 minutes
Projected cost: $5
Drinking Buddy: Sake or PANTY DROPPING SHANDY
1. 1 bowl of pre-scraped SPAGHETTI SQUASH
2. 1 tsp Sriracha CHILI Sauce
3. 1 tbsp soy sauce
4. 1 tbsp vegetable oil
5. 1 egg
6. 1 small handful cilantro chopped coarsely
7. 2 handfuls red cabbage chopped coarsely
7.5. 3 green onions chopped coarsely
8. 1 small handful GINGER finely chopped
Sauté the ginger with the vegetable oil (approx 2 min), and then stir-fry the green onions, cilantro and red cabbage (approx 3 min). Add the spaghetti squash strands and spice it up with the soy sauce, Sriracha and an egg. Mix it all up and then serve.