Spaghetti squash dim sum rice cake
Spaghetti squash dim sum rice cake
Prep time: 15-60 minute (overnight waiting time)
Cook time: 60 minute
Serves: 6-8 servings
Ingredients:
Spaghetti squash rice cake
~3 lb of spaghetti squash
2 cups of rice flour
2 cups of water
Dipping sauce (per person)
1/2 clove of Minced ginger
1 tbsp of tamari
1 tbsp of rice or apple vinegar
Cooking oil for pan frying as needed
Cooking Tools:
Heat-proof square / rectangular container for steaming / baking (I used a 8-9 in. stainless steel square food storage container)
Saute pan
Directions :
Cut the spaghetti squash in half and scoop out the seeds.
There’s a few options on cooking the squash.
Steam it for 15-20 min
Bake it with the cut side down on a baking sheet with foil / parchment paper at 350F for 45 min
Microwave for 5-8 minutes. Make sure you poke holes around the squash with a fork and microwave no more than 2 min at a time so the squash doesn’t explode from the steam buildup.
Scope out the squash from the skin and break the strands apart with a fork.
Add the rice flour and water into a heat proof container.
Mix the water and rice flour thoroughly. Make sure there are no clumps of rice flour.
Add the squash into the rice flour mixture.
Steam the rice cake for 30 min. Or if you don’t have a steamer, bake for 45 min at 350F.
Let the rice cake cool for a few hours, preferably overnight in the fridge.
Slice the rice cake into 1/2 - 3/4 inch thick pieces and pan-fry with oil.
Serve hot with dipping sauce.
Cooking Tip:
Pan fry the rice cake on medium heat so it doesn’t burn, and use plenty of oil so it doesn’t stick to the pan.
Stay healthy with Annie:
Low on carbs but high in fiber, adding spaghetti squash to this rice cake recipe helps bring balance to the GI of this dish and slow the sugar spike.
Nutritious and Delicious:
Rich in vitamins, minerals, and antioxidants, spaghetti squash is a nutrient dense food worth adding to any diet. Not to mention it stores well for the fall/winter months too!