Low Fat Recipes - Spaghetti Squash With Peking Sauce

Ingredients

• 1-1 1/2 lbs (450-675g) spaghetti squash in once piece

• 1 1/2 cups (375ml) vegetable stock

SAUCE

• 1/2 lb (225g) lean ground veal

• 2 tsp (1-ml) dry sherry

• 1/2 cup (125m) onion, finely chopped

• 1 tbsp (15ml) yellow bean sauce

• 3 tbsp (45ml) salt-reduced soy sauce

• 1 tbsp (15ml) hoisin sauce

• 1 1/2 cups (375ml) seasoned vegetable stock

• 1 tbsp (15ml) finely chopped fresh coriander

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Method:

1. TO PREPARE SQUASH: Leave skin on and remove seeds with a spoon. Place stock in a saucepan. Stand squash cut side up in saucepan, cover, and bring liquid to boil. Simmer 20 minutes until squash is tender.

2. Remove squash and scrape out flesh in long strands from skin. Place on a warm serving platter.

3. TO MAKE SAUCE: Combine veal with sherry and onion in non-stick pan. Stir-fry until veal loses its pink color. Add veal paste, soy and hoisin sauces with stock and simmer 20 minutes.

4. The sauce can be thickened slightly with cornstarch paste if desired. Serve poured over spaghetti squash and garnish with fresh coriander.