Last year I tried spaghetti squash for the first time. You can read all about my culinary adventure here. I have lost how track of how many times I have purchased spaghetti squash since, but I kept to my plan of making my favorites off this list. You can read about them here and here . Number three was a real life twist. Has anyone else tried any of these?

• Costco Korean BBQ Pork
• 1 medium sized spaghetti squash
• Thai seasoning
• Thai cashews (I found these in the bulk bin) you could also use peanuts
• Half poblano pepper
• 2 tablespoons fresh minced ginger
• 1 red bell paper
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 cloves garlic minced or grated
• 3 tablespoons sesame oil
• 1 head bok choy chopped
• 8 ounces mushrooms sliced
• Chopped peanuts, sliced red chilies, shredded carrots, fresh mint, for serving

Peanut Sauce

• 1 14 ounce can coconut milk, lite or regular
• 3/4 cup creamy peanut butter
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon Thai seasoning
• Thai chili sauce
• Siracha
• Fish sauce

Preheat the oven to 400 degrees F. Slice the squash lengthwise, drizzle olive oil all over the cut sides, and sprinkle with Thai seasoning. Place cut side down on a baking sheet and bake about 30 minutes. While the squash is cooking, heat a large skillet over medium high heat. Add a drizzle sesame oil and once hot add the bok choy, mushrooms, bell peppers, and ginger. Cook for about 10 minutes or until the bok choy is wilted and the mushrooms caramelized. Season with Thai seasoning to taste. Remove the veggies from the skillet to plate and cover with foil to keep warm.

Return the skillet to high heat. Add a drizzle of oil and once hot, add the steak and caramelize for about 2-3 minutes, then toss and cook another 2-3 minutes or until cooked throughout. If there is any marinade left in the bowl or bag, pour that over the steak and cook a minute longer. Slide the steak onto the plate with veggies and cover with foil to keep warm.

To make the peanut sauce, add the coconut milk, peanut butter, brown sugar, soy sauce, Thai chili, Siracha, and fish sauce to a medium size pot. Place the pot over medium heat and bring to a low boil, stirring until the peanut butter melts into the coconut milk and the brown sugar has dissolved to make a smooth peanut sauce. To serve, scrape the spaghetti squash away from its rind and divide among bowls. Top with vegetable mixture and then add the steak, cilantro and mint mixture, and a peanut sauce on the side. I think it’s nice for people to mix their own food.

Verdict: I would make this again and I like to think with the three recipes I picked out I have mastered the gourd.