Spaghetti Squash Spring Rolls
This past weekend John and I went and picked out pumpkins, then on Sunday Steph and I went apple picking! Steph and I plan on making a ton of apple sauce.. mmmm. I also made some amazing wheat and pumpkin cinnamon rolls (recipe to come later in the week!) Here are some pics from apple and pumpkin picking!
Ok I told you guys about this recipe last week but didn't have the picture I read about this recipe on Vegan Yum Yum, tweaked a few things but mostly left it as is. These came out delicious! I used a different dipping sauce but I think it complemented these perfectly. yum!
Spaghetti Squash Spring Rolls
Serves Two
6 Spring Roll Wrappers (dry, rice based)
1 Bunch green leaf lettuce, washed
1 Medium Spaghetti Squash
1/2 Cup peanuts, crushed
145 g Shitake Mushrooms, Thinly Sliced
1 Tbs Seasoned Rice Vinegar
1 Tbs sugar 1 pinch Salt
1 Tbs Soy Sauce
1 Tbs Balsamic Vinegar
1 tsp olive oil
Boil the spaghetti squash whole until soft (i.e. easily pierced by a knife), remove from water and let cool.
Meanwhile, sautee mushrooms in olive oil until soft, then add soy sauce and balsamic 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 peanuts, washed lettuce, 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.
Peanut Dipping Sauce
3 Tablespoons peanut butter (I use 100% natural nothing added crunchy peanut butter... ingredients: peanuts... that's it. YUM!)
2 Tablespoons low sodium soy sauce
2 Tablespoons rice vinegar
2 Tablespoons light brown sugar
Mix and serve on the side of spring rolls.
Don't forget you can make some cupcakes with your leftover squash! click here :)
Ok I told you guys about this recipe last week but didn't have the picture I read about this recipe on Vegan Yum Yum, tweaked a few things but mostly left it as is. These came out delicious! I used a different dipping sauce but I think it complemented these perfectly. yum!
Spaghetti Squash Spring Rolls
Serves Two
6 Spring Roll Wrappers (dry, rice based)
1 Bunch green leaf lettuce, washed
1 Medium Spaghetti Squash
1/2 Cup peanuts, crushed
145 g Shitake Mushrooms, Thinly Sliced
1 Tbs Seasoned Rice Vinegar
1 Tbs sugar 1 pinch Salt
1 Tbs Soy Sauce
1 Tbs Balsamic Vinegar
1 tsp olive oil
Boil the spaghetti squash whole until soft (i.e. easily pierced by a knife), remove from water and let cool.
Meanwhile, sautee mushrooms in olive oil until soft, then add soy sauce and balsamic 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 peanuts, washed lettuce, 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.
Peanut Dipping Sauce
3 Tablespoons peanut butter (I use 100% natural nothing added crunchy peanut butter... ingredients: peanuts... that's it. YUM!)
2 Tablespoons low sodium soy sauce
2 Tablespoons rice vinegar
2 Tablespoons light brown sugar
Mix and serve on the side of spring rolls.
Don't forget you can make some cupcakes with your leftover squash! click here :)
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3 chews:
What a wonderful weekend of Picking! What a creative and delicious meal!
What a cute pumpkin you got there! I love spring rolls. These look so tasty!
/Clara
It was perfect weather for picking! I got 2 adorable pumpkins for a grand total of 90 cents hahaha gotta love it :)
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