STIR FRIED SPAGHETTI SQUASH WITH SWISS CHARD AND HOT CHERRY PEPPERS

Last week I went on and on about my new favorite vegetable – spaghetti squash.






Well, I made another wonderful find this week, at the Caribbean grocery store - hot cherry peppers.




 

Isn’t it pretty?


Put the two together and the results are dynamite.


Here is the recipe for the yummy, super healthy dish I cooked up using my two new favorite ingredients.

You can always skip the heat and you will still end up with a really great dish.








STIR FRIED SPAGHETTI SQUASH WITH SWISS CHARD AND HOT CHERRY PEPPERS

Serves 6


INGREDIENTS

5-6 cloves garlic, minced

1 small onion, finely chopped

1 small carrot, shredded

2 cups swiss chard, washed and chopped

2-3 hot cherry peppers, minced (optional)

1 baked spaghetti squash, pulp removed

2 tbsp. olive oil

Salt & pepper, to taste

Soy sauce, to taste

Crushed peanuts, to taste


METHOD:

  • Heat olive oil in a wok.
  • Add chopped garlic and stir for a minute.
  • Add onions, hot peppers and shredded carrots.
  • Stir for 2-3 minutes till onions turn translucent.
  • Add the chopped swiss chard.


  • Cover and cook on medium heat for 5 minutes till the leaves wilt.
  • Add the pulp of the baked spaghetti squash and mix it well.


  • Add salt and pepper to taste and remove from fire.
  • Top this dish of with a little soy sauce and crushed peanuts and serve warm.


3 thoughts on “STIR FRIED SPAGHETTI SQUASH WITH SWISS CHARD AND HOT CHERRY PEPPERS

  1. Wow. This looks and nice great – and is so simple. The combination of the flavors and colors is great. I could not find the hot peppers so I tried without….still good but I will try next time with the peppers. thanks!

    • Susan
      you could use any hot peppers.

      If you want it really spicy then use habaneros or scotch bonnets which you can even buy at whole foods or H mart.
      And if you have none just use cayenne!!

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