Roasted Spaghetti Squash Ssam

Gochujang Sauce, Peanut Suace, Chile Oil, Fried Shallots, Bibb Lettuce, Lime

Chef Tim Ma of American Son at Eaton Hotel | Washington, D.C.
Yield: 4 servings

“This dish was inspired by the nature of eating Korean barbecue, but instead of meat, we chose to treat the squash as the center of the plate. It is simply roasted, shredded, and tossed with extra virgin olive oil, chile oil, and chive oil—then served ssam style with an assortment of sauces, textures, lime, and bibb lettuce.” — Chef Tim Ma

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Adapted by StarChefs | November 2018

INGREDIENTS

Gochujang Sauce:
2 ounces gochujang
1 ounce sesame oil
1 ounce rice vinegar
Salt
Black pepper

Peanut Sauce:
2 ounces peanut butter
1 ounces hoisin sauce
1 ounce lime juice
½ ounce sriracha

To Assemble and Serve:
1 spaghetti squash
Neutral oil
Extra virgin olive oil
Chile oil
Chive oil
Salt
Black pepper
Thinly sliced chives
1 ounce fried shallots
1 ounce fried garlic chips
1 ounce everything bagel spice
2 heads Bibb lettuce
Lime wedges

METHOD

For the Gochujang Sauce:
In a small bowl, whisk to combine all ingredients. Season with salt and pepper. 

For the Peanut Sauce:
In a small bowl, whisk to combine all ingredients.

To Assemble and Serve:
Heat oven to 350°F. Split the squash in half and scoop out seeds. Brush squash with neutral oil and place flesh side down on a sheet tray. Roast 20 minutes. When just cool enough to handle, scrape flesh from spaghetti squash, keeping the shell intact, and shredding squash. In a mixing bowl, season squash with oils, salt, and pepper, tossing to combine. Place dressed squash back into the shell, top with chives, and place on a large oblong plate. Serve squash with ramekins of Gochujang Sauce, Peanut Sauce, fried shallots, garlic chips, and everything bagel spice, along with lime wedges and Bibb lettuce.

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