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Stewed Spaghetti Squash with Osmanthus and Pumpkin Purée

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20mins

  • Cooking

    10mins

Easy Recipes

What you’ll need

Ingredients

  • Spaghetti squash 1 whole
  • Pumpkin purée 100 g
  • Dried osmanthus 5 g

Seasoning

  • Lee Kum Kee Premium Mushroom Powder (No MSG Added) 15 g
  • Water 100 g

Sauce Mix

  • Water 300 ml
  • Lee Kum Kee Premium Mushroom Powder (No MSG Added) 20 g
  • Lee Kum Kee Pure Sesame Oil 1 g

Made with
Lee Kum Kee products

Pure Sesame Oil_1.75L

Cooking and Dipping Sauces

Pure Sesame Oil

How to make it

  1. Steam the spaghetti squash until cooked. Cut and scoop out the seeds. Scrape out the squash flesh (300g) to form strands with a fork.

  2. Blanch the squash flesh and simmer with the sauce mix for 5 minutes. Drain and set aside.

  3. Cook the pumpkin purée with the seasoning mix added and bring to a boil, and then set aside.

    .

  4. Place the squash flesh onto a plate. Pour the pumpkin sauce on top and garnish with dried Osmanthus to serve.

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