Spaghetti Squash Jjigae

Spaghetti Squash Jjigae is a low-carb twist on the traditional Korean stew, using roasted spaghetti squash as a pasta alternative. This flavorful dish combines hearty vegetables and a spicy broth, providing a satisfying and healthy meal option.

Ingredients

• Spaghetti squash - 1 medium (about 900g)
• Vegetable broth - 500ml
• Tofu (firm) - 150g, cubed
• Korean chili paste (gochujang) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, minced
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Green onions - 2, chopped
• Sesame oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with a little olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes or until tender.
2. In a large pot, heat the sesame oil over medium heat. Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
3. Stir in the gochujang and soy sauce, mixing well. Then, add the vegetable broth and bring to a simmer.
4. Add the cubed tofu, sliced carrot, and zucchini to the pot. Cook for about 10 minutes until the vegetables are tender.
5. Once the spaghetti squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands. Add the strands to the pot and stir well to combine.
6. Season the jjigae with salt and pepper to taste. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 290
• Protein: 20 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins, minerals, and antioxidants from the vegetables.

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