Spaghetti squash with cheese and chili crayfish

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Spaghetti squash with cheese and chili crayfish
Spaghetti squash with cheese and chili crayfish
Servings:Serves 2 to 4 people, depending upon size of the spaghetti squash.
Calories per serving:517
Ready in:40 minutes
Prep. time:10 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:21st January 2013

This is a nice way to use spaghetti squashes.

As an extra bonus, today crayfish tails were reduced to £1.99 for 180 g!


Ingredients

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Method

  1. I always like to rinse seafood after it's been in a sealed box for a while, however, it's up to you.
  2. Place them in a bowl with a splash of nam pla and a splash of black rice vinegar
  3. Wash the outside of the squash well, cut in half length wise, de-seed and place in a large pan.
  4. Cover with boiling water and simmer vigorously for 30 minutes.
  5. Meanwhile, gently fry the onion in the butter for 4 minutes.
  6. Add the flour and mix well.
  7. Gradually pour in all of the milk. Keep stirring the milk until it thickens.
  8. Season with salt an pepper, a splash of Louisiana hot pepper sauce, the crumbled chili, salt and pepper.
  9. Reduce the heat and simmer slowly for 5 minutes, stirring often.
  10. Drain the crayfish tails and tip them into the cheese and chili sauce.
  11. Drain the spaghetti squash halves and 'rough up the strands with a fork, leaving then in the squash.
  12. Pour the cheese, chili and crayfish sauce into the squash halves.

Serving suggestions

Serve hot, garnished with parsley and sliced tomatoes.

Chef's note

Be wary of making the cheese sauce too runny because even when well drained, the spaghetti squash holds an awful lot of water.

See also

Graph your Body Mass Index

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