Okay, I have to first apologize for the last minute vlog. It was late and I was hungry. My eyes show it. ha-ha! Anyway, Tiannna asked a few bloggers to participate in an Iron Chef Blogger throw down and as soon as she told us the ingredients, I knew I had to give it a whirl. They were two of the hubs’ favorite ingredients: Spaghetti Squash and Jalapenos!
So here I am, bright eyed and bushy tailed explaining my recipe and the outcome. Let me know whatcha think!
Mexican Squash Spring Rolls
- 1 medium spaghetti squash
- 2 cups cabbage or lettuce leafs
- 1 can diced jalapenos
- 6 rice paper sheets
- 1 tbsp. grapeseed oil
- 1 tsp. sea salt
- 1-2 tbsp. coconut aminos (you can also use Braggs or GF soy sauce).
- 1 cup plain gluten free tempeh (grounded)
- 1 tsp. black pepper
- 1/4 cup Mojito Salsa marinade
- 1/2 tsp. paprika
- Cholula sauce to top
- Greek yogurt or other plain yogurt of choice
- Spicy Chicken sausage (optional)
- cashew butter or brewers yeast (optional)
Preheat oven to 400 F degrees. Slice spaghetti squash in half, lengthwise, scoop out seeds and pulp. Keep these, you will use them later for sauce. Place cut-side down on a casserole dish with a little grapeseed oil and water at the bottom of the dish. Bake for about 35-45 minute or until tender to touch with fork.
While that’s baking, you will need to make your stuffing. In a medium saucepan, heat coconut aminos and tempeh/chicken sausage, then add in your cabbage or slaw with the mojito marinade and other spices. Let it sauté or simmer for 10 minutes then set aside.
Now for the sauce. Blend your pulp and seeds together in blender with Greek yogurt, 1/2 the jalapeno can, and a 1 tbsp. grapeseed oil. Takes a while to get nice and smooth. Add a little paprika and garlic for an extra kick (optional)
When squash is done, scrape out the stringy flesh with a fork and place in large bowl. I like to add a little cashew butter or brewers yeast to the squash to make it taste a nuttier.
Once all that is done, get your rice paper ready (just soak each sheet in water for 5-10 minute). Scoop a handful of squash and filling into the center of your rice paper, add any extra lettuce leaves or vegetables, tuck then ends and roll up. Repeat for however many rolls you’d like. Place rolls on dish, spread sauce on top along with extra jalapenos and Cholula sauce.
Eat with hands to make it even more fun! I know it looks weird, but it is so good. Promise.
Wanna see the other recipes? Go check out these ladies!
Lori @ www.whatrunslori.com,
Juliet @ www.heyjoob.com
Caitlin @ www.feedbetweenthelines.blogspot.com
Christina @ www.ilovefetacheese.com
Tianna @ www.teabagginit.wordpress.com