Mar 09 2010
1 large spaghetti squash $3.08
3 tablespoons butter, melted $0.18
6 tablespoons canola oil, divided $0.42
1 yellow zucchini $1.78
10 asparagus stalks, chopped $3.60
2 cups chopped fresh green beans $0.78
1/2 red onion, sliced $0.33
1 green pepper, thinly sliced $0.45
For the sauce:
6 cloves garlic, minced $0.06
1 cup soy sauce $0.85
3 tablespoons molasses $0.18
3 tablespoons honey $0.33
2 tablespoons Worcestershire sauce $0.24
1 tablespoon ground mustard $0.09
1 tablespoon paprika $0.48
1/2 teaspoon dill $0.25
1 1/2 teaspoons cornstarch $0.41
Salt and pepper to taste $0.02
Total Cost $13.53
1.) Preheat oven to 350 degrees Fahrenheit. Cut spaghetti squash lengthwise, scoop out seeds, and place both halves flesh side up on a baking sheet. Mix together the butter and canola oil and brush liberally over both halves of the squash. Season generously with salt and pepper and place in the oven. Bake for about 60 minutes until tops are golden brown and pierces easily with a fork.
2.) Nearing the end of the squash’s cooking time (about 20 minutes to go), heat remaining oil in wok or skillet over medium-high heat. When oil is hot, add the vegetables and stir fry until they are tender and beginning to brown, but still crisp.
3.) While the vegetables are cooking, mix all the sauce ingredients, except for the cornstarch. Once all of the ingredients are thoroughly mixed, slowly whisk in the cornstarch, whisking quickly to avoid lumps. (You can also mix the cornstarch with water beforehand to avoid lumps.)
4.) When the sauce is mixed, add to wok or skillet and turn up heat just so the sauce can come to a quick boil. Once it reaches the boiling point, turn down heat and allow everything to simmer together for a minute or two.
5.) Remove squash from oven and allow to cool for one minute before handling. When ready, scrape squash out with a fork using long, length-wise strokes. Spoon squash onto plates. Top with stir-fry, spooning extra sauce over squash.
6.) Serve and enjoy!