squash yakisoba similar to yakisoba,
which is stir-fried soba noodles with other
stuff. However, it's made with spaghetti squash instead
of soba noodles. Think of it as a low-carb alternative,
or just a fun variation, whichever floats your boat.
Cook up a spaghetti squash.
As with yakisoba, sling a dash
of vegetable oil in a skillet and fry up some stuff.
Pretty much anything for yakisoba or yakiudon is fair game here
too. Cabbage, carrots, bamboo, shiitake mushrooms,
seafood medley, broccoli, scallions, zucchini, lotus
root, and tofu are common ingredients for me.
Fry up the stuff that'll need more cooking first - carrots
for example - with the "flavorous" things
like scallions. Then add in the softer stuff like
cabbage and tofu. Stir-fry this for a minute or two,
then add in the spaghetti squash. Mix well to make sure
the squash absorbs some of the other flavors circulating
around, then stir-fry
for a few more minutes. Serve, adding yakisoba sauce or other
flavoring to taste.