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
Made with
Lee Kum Kee products
How to make it
Steam thespaghetti squashuntil 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 pumpkinpurée withthe 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.
