Spaghetti squash with Cheddar, Herbs & Cherry Tomatoes
From the Field Kitchen
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1 hour
-
Serves 2
5 Mins
Serves 4
What you'll need…
- 3 tablespoons toasted (dark) sesame oil
- 1 tablespoon minced garlic
- 2 bags of Groobarbs Spinach
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- Salt to taste
- 1 tablespoon toasted sesame seeds
The method
1
If you haven't already toasted the sesame seeds, do that first. In a frying pan on medium high heat. Add raw sesame seeds and use a spatula or wooden spoon to stir. The seeds may make a popping noise and jump up, almost like popcorn. They will toast very quickly, so stir constantly until they begin to brown and smell like they are toasted.
2
Heat 2 tablespoons of the sesame oil in a large frying pan over medium heat. Once the oil is hot, add the garlic. As soon as the garlic begins to sizzle, add the spinach and cook, stirring occasionally, until the spinach is completely wilted. Turn the heat to low.
3
Stir in the sugar and soy sauce. Remove from the heat. Add salt to taste. Serve hot, warm, room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with sesame seeds.
