weird food experiment: vegetable spaghetti…

In the fruit and veg shop today I felt determined to gather a reasonable stock of veg to keep things going and have leftovers for work (for a change). I spotted a largish squash or marrow type item curiously titled “vegetable spaghetti“. Having recently eaten zucchini spaghetti at a cafe (tasty, essentially just zuccini sliced long and thin), I was curious to test it out.

Without suitable ingredients for spaghetti sauce, I decided to use it in a nutrient packed vegetarian stir fry. Here’s how it went!

vegetable spaghetti OLYMPUS DIGITAL CAMERA

“VEGETARIAN SPAGHETTI” STIR FRY RECIPE

Serves 2

INGREDIENTS

  • 1 “vegetable spaghetti”
  • large handful of green beans, sliced into 4-5cm lengths
  • large handful of sugar snap peas (whole or slice in half)
  • approx. a quarter of a broccoli, cut into small florets
  • 5 button mushrooms, quartered
  • approx. 1 tbsp chopped fresh tarragon
  • sesame oil
  • 1 tbsp cornflour
  • large handful chopped fresh spinach
  • 1 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • chopped slices of jalapeno chilli to taste

vegetable spaghetti floats!METHOD

Put the vegetable spaghetti in a large pot of boiling water and cook for 30 to 40 minutes, or until cooked – test with a skewer (you’ll have fun trying to do that believe me).

While it’s boiling, put the sweet chilli sauce, soy sauce, honey, dash of water and jalapeno chilli in a jar/bowl/measuring jug. Stir well to combine and set aside for later.

my beautiful orchidAt this point I took a moment to water my beautiful orchid. How are your plants doing? You have time now to go water them if you want 🙂

vegetables and saucesThis is also a good time to chop up the other vegetables.

Once the vegetable spaghetti has cooked and cooled off enough to handle, sever the end where it used to attach to the vine, then slice it in half down the middle lengthwise.

cooked vegetable spaghettiScoop out the seeds with a spoon and discard them. Then scrape/scoop out the flesh across each half (not lengthwise) – it will come away in strings. You may have to break up chunks, but it’s easy to do.

I found one side wasn’t cooked enough. Perhaps steaming would provide a more even result.

It tastes similar to zucchini, with possibly a tad more flavour.

vegetable spaghetti strings vegetable spaghetti strings close up

Heat a tablespoon of sesame oil in a wok. Add the mushrooms and cook until slightly coloured. Add the beans and broccoli, stir fry for 3 to 4 minutes. Add the sauce mix and tarragon, cook another 3 minutes (more or less). Sprinkle over and stir through a tablespoon of cornflour to turn remaining liquid into a glaze.

Add the chopped spinach and sugar snap peas, cook until the spinach wilts. Add about half the vegetable spaghetti and stir through.

vegetable spaghetti stir fry final result :-(Unfortunately the final result looked like a dogs breakfast (but not this one). The good news is the meal tasted more than decent and the “spaghetti” held its texture. It functions similar to rice vermicelli. Maybe I should have left it out of the stir fry and used it as a bed of “noodles” for the stir fry to go on. Next time.

THINGS TO KEEP IN MIND

  • This recipe is definitely not for serving to guests, unless you don’t like them much or they need you badly for something.
  • Beware the tarragon. Too much and its aniseed edge will overpower the other flavours.
  • You could add some chopped onion or shallots with the mushrooms if you like.
  • The unused vegetarian spaghetti should keep well in the fridge apparently.

Happy cooking 🙂

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4 Responses to “weird food experiment: vegetable spaghetti…”


  1. 1 Ani January 9, 2014 at 4:05 am

    Spaghetti squash is a staple in my house as a gluten-free, vegan, low calorie substitute for pasta! So yummy!

  2. 3 cooking with audrey January 9, 2014 at 3:04 am

    I LOVE SPAGHETTI SQUASH!! check out my blog sometime, i have tons of recipes for this incredible veggie!


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