Actually, I like regular old noodles as much as the next girl, but I had a giant spaghetti squash on hand. I could have gone my usual literal route and eaten roasted squash with spaghetti sauce and parmesan cheese (how I love thee), but I decided to riff on Pickled Plum’s yakisoba-style recipe instead. And by riff I mean “scrap up whatever contents I can find in my refrigerator.”
The original recipe includes onion, coleslaw mix, scallions and shiitake mushrooms, but all I had was onion and cabbage. So that was that. Luckily I had the contents of the sauce (soy sauce, more soy sauce, white pepper and sugar), and I added Sriracha to turn up the heat. And I had sesame seeds! Is that how you know you’re an adult, when you happen to have sesame seeds at the ready?
This easy weeknight meal tasted far more exciting than my pictures look, promise. It was spicy and satisfying, and I didn’t miss real noodles one bit. Go check out the original recipe to see how beautiful Caroline made hers!
YOUR TURN: What’s your favorite way to eat spaghetti squash?