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 the spaghetti squash until 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 pumpkin purée with the seasoning mix 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.
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