| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Fusion |
Pasta, Seafood, Wok, 4star |
2 |
Servings |
INGREDIENTS
| 2 |
c |
Spaghetti squash, cooked, strands dried, roasted with |
| 1/2 |
ts |
Coarsely ground pepper |
| 1/4 |
ts |
Dried oregano |
| 6 |
oz |
Asparagus |
| 3/4 |
c |
Red bell pepper, pieces |
| 3 |
oz |
Angel hair pasta |
| 1/2 |
c |
Fresh spinach, leaves only, loosely packed |
| 2 |
tb |
Chopped fresh cilantro, leaves |
| 7 |
oz |
Cooked shrimp, (about 7 per) |
| 1/2 |
lg |
Lemon, juice only |
| 1/4 |
c |
Diced celery, or more |
| 1/2 |
c |
Water, or vegetable broth |
| 1/2 |
c |
Picante sauce, such as Pace-mild |
| 1/2 |
ts |
Cornstarch |
| 3 |
|
Cloves pressed garlic |
| 2 |
ts |
Vegetable oil, for frying |
| 1 |
ts |
Canola oil, butter flavored |
INSTRUCTIONS
SAUCE
Like all meals made in the wok, preparation is everything.
Precook the squash and allow time to cool and dry. Pull stands; combine
with pepper (assorted) and oregano. Spread SQUASH into a cake pan.
ASPARAGUS cut into 1-1/2 to 2-inch pieces leaving tips longer. BELL PEPPER
cut into 1/4" rings; cut rings into 2" strips. SPINACH and CILANTRO
chiffonade cut (rolled and sliced) SHRIMP Thaw quickly in lukewarm water;
pull tails; towel dry. (about 7 per person of the 31/40 ct per lb grade).
Cut 1 stalk of CELERY into 1/4" dice. Squeeze lemon juice into a separate
cup. Measure for the sauce.
Bring pot of water to a boil for pasta. Also begin to oven-roast the squash
at 375F.
Into a pot of boiling water, add the ASPARAGUS stems. Break the spaghetti
into thirds and add. Cook for 2 minutes. Add the bell pepper and the
asparagus tips. Cook for 2 minutes or until tender crisp. (TIP about 1
minute shy of the 'al dente' time indicated on the package.) Drain in a
colander and rinse in cold water. Toss gently and repeatedly to drain well.
WOK IT! Heat the wok, add the oil and swirl to coat the bottom. Saute the
celery, spinach and cilantro for about 1-1/2 to 2 minutes. Add shrimp and
lemon juice and heat for about 1 min (hot shrimp). Add butter flavored
canola or butterbuds (this is to enhance the lemon sauce).
Make well and add the pasta-vegetable mixture. Fry to heat through (2
mins). Make well and add the squash. Stir lightly to combine. Make a well
add the sauce and wait until it begins to bubble, then stir to toss and
coat. Add a little water only if necessary. Serve immediately.
>phannema@wizard.ucr.edu >mcRecipe >2/19/97; >elf >2/20/97 via Ellen We
used "better than bouillon" vegetable.
PER SERVING: 438 cals; 14 g fat (28%) estimated by MC3. With a Fat-Free
Picante Sauce: 7.2 g fat (16.7% CFF). (MC4) Pace Picante is fat free: 160
cals per 1/2 cup. Caution! Commercial Picante can be high in sodium. Look
for the low-salt product.
"This is a fusion meal: a prima verde in that the vegetables are distinct
and fresh and crunchy. Sweet+sour+spice from the lemon, butter and the
salsa. Asian! because the spaghetti squash looks and feels like rice
noodle."--2/19/97
Recipe by: PAT Hanneman (Riverside) 1997
Posted to Digest eat-lf.v097.n049 by "Ellen C." <ellen@elekta.com> on Feb
20, 1997.
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