Lemongrass Mung Beans over Spaghetti Squash

Before we share our holiday dessert for the year, here is a dish that I’ve been hooked on lately. It will make for a light and nourishing lunch or dinner between those big celebratory meals.

Spaghetti squash has been in high demand in my kitchen this fall, I love it for its versatility and convenience. It never ceases to amaze me how a little yellow squash produces delicious natural ‘noodles’ after some time in the oven.
Something magical happens when coconut milk mixes with the spice of ginger and chili, citrus, lemongrass and tamari into a creamy sauce. Mung beans, and later spaghetti squash absorb the flavors of the sauce, while broccoli and carrots provide a freshness and crunch. The garnish of toasted sesame seeds and herbs adds a bold finishing touch.

I recently rediscovered mung beans and have been experimenting with them in the kitchen (I even managed to make this fettuccine, stay tuned). For this recipe, you can either cook or sprout the mung beans, I’m a fan of the latter. Sprouting them is very simple: cover with filtered water overnight, then drain and keep in the same bowl, covered with a damp kitchen towel for about two days, until satisfied with the size of your sprouts. Rinse every 8 hours. For this dish, one day of sprouting is plenty.
And if you are looking for a light seasonal dessert for your holiday table, grab the recipe for Earl Grey Poached Pears and Hazelnut Panna Cotta from our cookbook over at Chalkboard Magazine.

Lemongrass Mung Beans over Spaghetti Squash

for the spaghetti squash
1 medium spaghetti squash
coconut oil
sea salt and freshly ground black pepper

for the lemongrass mung beans
(inspiration credit)

1 tablespoon coconut oil
2 tablespoons toasted sesame oil
2 stalks lemongrass – bruised with the back of a chef’s knife and chopped finely
1 tablespoon grated ginger root
2 cups sprouted or cooked mung beans
2 teaspoons sriracha
1 tablespoon lime juice
2 teaspoons brown rice vinegar
sea salt
2 cups broccoli florets
2 large carrots – julienned
3/4 cup coconut milk
2 tablespoons tamari
toasted sesame seeds
1/4 cup chopped green onions
basil or cilantro leaves

to cook spaghetti squash
Preheat oven to 400 F. Cut squash in half lengthwise and remove the seeds. Rub the flesh with coconut oil and sprinkle with salt and pepper. Place onto a rimmed baking sheet, cut side down. Bake for 30 minutes or longer, until soft throughout. Let cool.

to make lemongrass mung beans
Warm up coconut oil and 1 tablespoon of sesame oil in a large saute pan over medium high heat. Add lemongrass, ginger, mung beans, sriracha, lime juice, rice vinegar and a pinch of salt. Saute for 4-5 minutes. Add broccoli, carrots, coconut milk, remaining 1 tablespoon of sesame oil and soy sauce. Stir over the heat for another 3 minutes. Remove from heat.

to assemble
Scoop out the spaghetti squash and distribute between bowls. Spoon lemongrass beans and veggies over the squash. Sprinkle with toasted sesame seeds, green onion and basil/cilantro leaves.