• LKK_Mar_600_moreORANGE

Stewed Spaghetti Squash with Osmanthus and Pumpkin Purée

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What you’ll need

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 (300g) to form strands with a fork.

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

Cook the pumpkin purée with the seasoning mix added 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.