Spaghetti Squash Spring Roll Bowl

I can’t take credit for this one, either; my food-sleuthing friend sent me a link to another recipe that I just *had* to try. This one is from Pinch of Yum; it’s her amazing Spring Roll Bowls.

I have to say that I don’t really know what a spring roll is, and the original recipe seems to assume that I will. What I mean by that is there really aren’t any measurements for anything save for the sauce; there aren’t any measurements for the herbs or for the amount of vegetables I should be including. So, I did the hard work for us less-savvy foodies and took the risk to establish some metrics here. Also, I (kind of) carb-smarted these a little by replacing the rice noodles with spaghetti squash.

The sauce, though, is amazing, and the recipe I didn’t change at all:

  • 3 cloves garlic
  • 2 tablespoons rice vinegar
  • ¼ cup agave or brown sugar
  • ¼ cup fish sauce
  • ⅓ cup lime juice
  • ⅓ cup vegetable oil

Put it all in your food processor and whiz away until it emulsifies. I used brown sugar, and I used slightly less than the 1/4 she called for. Next time, I do think I’ll cut it down even more. And she’s right about the fish sauce. That stuff is GROSS until it’s mixed with something else. If you get some on your hands, wash them with soap right away because it is FUN. KY.

Then I used:

  1. spaghetti squash
  2. 1/2 a large cucumber
  3. 3 big carrots
  4. 1 red pepper
  5. a pound of thawed shrimp
  6. a handful of basil
  7. an equal amount of mint
  8. an equal amount of cilantro

I cut the spaghetti squash in half and put it in about 1/2 inch of water in a rectangle pyrex dish. Then I microwave it for 15 minutes. I have no patience to wait for my oven. [[Scrape out the spaghetti noodley-goodness right before you plate, because COLD spaghetti noodles are GROSS.]]

Julienne the cucumber and carrots and set them aside.

Mince/chop the herbs.

Cook the shrimp in a little bit of fat (oil or butter) until they’re pink (just a few minutes, really). I also julienned the red peppers and put them in the pan with the shrimp to soften them up a bit.

Alright. Plate the noodles, dump the sauce on the noodles, dump the shrimp/peppers on the sauced noodles, and then put the cold veggies on the side, and sprinkle the minced herbs on the top.

spring roll bowlDon’t judge my inability to properly mince the herbs. They were lovely.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s