Stewed Spaghetti Squash with Osmanthus and Pumpkin Purée
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
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How to make it
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Steam the spaghetti squash until cooked. Cut and scoop out the seeds. Scrape out the squash flesh (300g) to form strands with a fork.
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Blanch the squash flesh and simmer with the sauce mix for 5 minutes. Drain and set aside.
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Cook the pumpkin purée with the seasoning mix added and bring to a boil, and then set aside.
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Place the squash flesh onto a plate. Pour the pumpkin sauce on top and garnish with dried Osmanthus to serve.
