Kabocha is a Japanese pumpkin, and I have given this dish a Japanese style dressing. I leave the skin on the pumpkin, as it is very tender and adds to the dish.
Makes 2-4 servings.
- 4 oz dry spaghetti pasta
- 6 oz whole fine green beans, frozen or fresh (trimmed)
- 1 Tbsp vegetable oil
- 10 oz kabocha, thinly sliced
- 1 Tbsp soy sauce
- 1 Tbso rice vinegar
- 1 Tbsp chili oil
- 1 Tbsp sugar
- 2 Tbsp sesame seeds
- Bring a large pot of salted water to boil. Add spaghetti and green beans. Bring back to boil; stir. Boil uncovered about 9 minutes or until the pasta is al dente. Drain and put back in pot.
- In a large skillet over medium high heat, warm the vegetable oil. Add kabocha in a single layer. Cook until browned and tender, about 5 minutes per side. Add to pot with spaghetti and green beans.
- In a small bowl, whisk together the soy sauce, rice vinegar, chili oil and sugar. Pour over the kabocha mixture and toss gently.
- Plate up and serve hot with a sprinkling of sesame seeds.