Stewed Spaghetti Squash with Osmanthus and Pumpkin Purée
What you’ll need
Ingredients
- 1 whole spaghetti squash
- 3 ½ oz. pumpkin purée
- ⅕ oz. dried osmanthus
Seasoning
- 1 Tbsp. Lee Kum Kee Mushroom Bouillon Powder
- ⅖ cup water
Sauce Mix
- 1 ¼ cup water
- 1 ⅓ Tbsp. Lee Kum Kee Mushroom Bouillon Powder
- ¼ tsp. Lee Kum Kee Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
Steam thespaghetti squashuntil cooked. Cut and scoop out the seeds. Scrape out the squash flesh (10 oz.) to form strands with a fork.
Blanch the squash flesh, add the sauce mix and let it simmer for 5 minutes. Drain and set aside.
Cook the pumpkinpurée withthe seasoning mix added and bring to a boil, and then set aside.
Place the squash flesh onto a plate. Pour the pumpkin sauce on top and garnish with dried osmanthus to serve.
