Executive Chef Sachin Chopra
MOUNTAIN VIEW, CALIFORNIA
1 each spaghetti squash
2 oz sliced almonds, roasted
1/4 bunch of mint
1/4 cup sweet chili garlic sauce
1 oz of sesame oil
1 t ginger, chopped
1 t garlic, chopped
2 red peppers, cleaned and roasted
Baby sprouts, for garnish
Preheat the oven to 350°F. Cut the spaghetti squash in half and put the cut side down in a baking tray with 1/8 inch of water on the bottom.
Roast the squash for about 40 minutes, until tender. Once the squash has cooled down, using a fork, take the squash strands out by working horizontally on the squash.
In a separate bowl, make the dressing by mixing sesame oil, chopped ginger, garlic, salt and pepper. Mix sliced mint, almonds and peppers into the squash strands.
Pour the dressing on top of the squash “noodles”; garnish with baby sprouts.