Fair warning: this post brought to you by “Blogging and hunger don’t go well together”. Welp, unfortunately that’s the only time I’m ever blogging, as trial runs and free mornings with unlimited light aren’t really part of my vocabulary right now.
Oh well. Don’t look at the pictures, consider this instead: Super healthy! Vegan! Gluten free! And somehow… really really tasty. Like wolf down 4 in a row without coming up for air. Daniel attacked them it like it was a plate of cheeseburgers (remember, vegan, gluten free!)! After your first bite you’ll glance down at the rest of the pan and wonder if you can polish it off without judgement and then realize YES! I CAN! Vegan! Gluten free! Really really tasty!
The impetus for this recipe was a) the spaghetti squash I totally impulse-bought last week (why oh why can’t I have normal impulse buys like fancy cheese or chocolate??) and b) the influx of lettuce from our CSA(!!!). I love cooking me up some greens and eating them with toast and eggs for breakfast, with rice and beans for lunch, and mixed with pasta for dinner, but lettuce is another beast altogether. Lettuce-based salads just don’t give me the same amount of joy (*usually). Hence, lettuce wraps. Yum. The filling can be flexible, but this had the perfect texture and umami combination, so deviate at your own risk. This is a bit spicy, but goes so well with the sweet chili sauce! (I have this one and it’s great for marinating or stir-fry!)
Spaghetti Squash Lettuce Wraps, Asian-style
a swanky original
1 spaghetti squash
1 tablespoon olive oil + extra for drizzling
½ an onion, diced
2 big cloves garlic, minced
1 serrano chile, some seeds removed, minced
1 tablespoon fresh ginger, minced
5 white mushrooms, cleaned and sliced
½ red pepper, in thin strips
3 oz baked teriyaki tofu, in matchsticks
1 teaspoon sesame oil
2 teaspoons rice vinegar
1 tablespoon soy sauce
Half a lime
Lettuce leaves of choice (I used romaine and it was tasty but messy!)
Cilantro, lightly chopped
Peanuts, lightly chopped
Sweet chili dipping sauce
Preheat oven to 375 degrees. Cut spaghetti squash in half, drizzle with olive oil and s&p, and place cut-side down on roasting pan. Roast for 35-45 minutes. When done, scrape squash with a fork to create noodle-like squash segments.
Meanwhile, heat up 1 tablespoon olive oil in a large pan over medium-low heat. Add the onion and cook for 4 minutes, stirring occasionally. Next, add garlic, serrano chile, and ginger. Cook for another 3 minutes. Add mushrooms, peppers, s&p and cook for 3 more minutes. Add tofu and squash strands and cook for another 2 minutes. Add sesame oil, rice vinegar, soy sauce, and big spritz of lime juice.
Wash lettuce leaves well. Spoon squash-tofu-mushroom filling into leaves, and top with cilantro and peanuts. Dip into sweet chili sauce (or make a fancy-shmancy sauce on your own.)