Product
Spaghetti Squash
Country of Origin
Western Australia
This Genuinely Western Australian grown, Paleo friendly squash is a low carb, gluten free, noodle alternative, that is mild in flavour. Its centre contains many large seeds and when raw, the flesh is solid and similar to other raw squash. Spaghetti squash can be cooked in a variety of ways, including baking, boiling, steaming or microwaving. Once cooked the inside can be prepared in a way that its strands look like long traditional spaghetti noodles. It can be served with or without sauce as a substitute for pasta, and its seeds can be roasted, similar to pumpkin seeds.
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Product Origins
Where It's Grown
Origins: Yanmah, Western Australia
Company: Morning Glory Farms
In what is a small pocket of Western Australia, the Southern Forests region is one of incredible variety and abundance whose status as one of the nation’s premier food bowls is growing every day. Morning Glory Spaghetti Squash are proudly grown by Morning Glory Farms in Yanmah, part of the Souther Forests region in Western Australia.
Meet Your Farmer
Farmer Name: Bevan Eatts
Can you tell us a little about yourself?
Hi there, my name is Bevan Eatts, and my farm Morning Glory Farms is located in the Southern Forests region of Western Australia. We grow a variety of stonefruit, squash, as well as cattle. Morning Glory Farms is a third-and-fourth generation family farm and my children help out at the farm together with me.
Our Farm
Recipes
Yaki Squash Noodles with Mushrooms, Green Onion
Not sure how to enjoy your Spaghetti Squash? Why not try this delicious, quick Yaki Sqpaghetti Squash recipe?
Spaghetti squash is a winter vegetable rich in vitamins, minerals, and antioxidants. Due to its low calorie and high fiber content, it may aid weight loss and digestive health. It is a perfect low-carb substitute for pasta with its soft and spaghetti-like nature.
Brought to you by our friends at Matters Of Taste
INGREDIENTS FOR TWO TO THREE
2 x medium Spaghetti Squash
vegetable oil
salt flakes and cracked black pepper
4 x medium spring onions, finely sliced
400gm mixed mushrooms – enoki, shitake, oyster or king, sliced
2 x medium cloves garlic, crushed
30gm fresh ginger, peeled and grated
1 x nori seaweed sheet, cut into fine strips
2 to 3 x 59gm extra large eggs
Shichimi Togarashi
Kewpie mayonnaise (optional)
SAUCE
2 Tbsp oyster sauce
1Tbsp Worcestershire sauce
1 Tbsp dark soy sauce
2 Tbsp light soy sauce
2tsp tomato paste
METHOD
1. Prepare Spaghetti Squash. Cut in half from top to base and remove seeds and fibres from the centre with a large spoon. Drizzle with vegetable oil and season with salt and pepper.
2. Microwave: Place cut side down on plate or directly on non-stick paper lined microwave turntable. Cook for 10 minutes, until squash interior is soft and ‘noodles’ separate easily. Oven: Place cut side down on non-stick paper lined baking tray. Bake at 180°C for 30 minutes, until squash interior is soft and ‘noodles’ separate easily.
3. Meanwhile measure out sauce ingredients and combine with whisk in a jug or bowl. Set aside.
4. Prepare remaining ingredients.
5. Once spaghetti squash is cooked, use two forks to pull ‘noodles’ from shell and set in colander to drain any excess moisture.
6. Place large flat pan over medium heat.
7. Place mushrooms and spring onions in 2 tablespoons vegetable oil in large frying pan over medium heat. Add garlic and ginger to and stir to combine for a few minutes, until softening.
8. Meanwhile, place another frying pan over medium heat to cook eggs. Once hot add a couple of teaspoons vegetable oil and crack in the eggs. Cook to your liking.
9. While eggs are frying, tip spaghetti squash noodles in to frying pan. Turn up heat to medium high and fry, tossing occasionally for a couple of minutes.
10. Pour on sauce and toss again to combine with everything in the pan until steaming hot.
11. Serve piles of YakiSquash Noodles on plates, top with fried egg and sprinkle with shredded nori.
12. Sprinkle with Shichimi Togarashi and drizzle with Kewpie mayonnaise if using.
13. Serve.
COOKS NOTES
• This is a riff on the popular Yakisoba street food dish which usually uses noodles made with a blend of buckwheat and wheat, cabbage, carrots and pork with an Oyster type sauce.
• Fold sheet of nori into quarters and use scissors to cut into fine strips.
• Use BBQ cast iron flat plate on stove if large frying pan not available. Or cook in batches to ensure ingredients fry rather than steam and stew.
• Use two egg slices or chans to flip the ingredients in the pan ‘street-food’ style!
• Shichimi Togarashi is a Japanese pepper mix that is great to finish a dish off with adding a little heat from the pepper flakes.
• Kewpie Mayonnaise is an Asian Style mayo used on many street food style dishes including the popular Okonomiyaki ‘Omelette’.
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