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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

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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