What you’ll Need….
1 spaghetti squash, cut in half
1 bunch of green onion, sliced
1 red onion, sliced
1 bunch of fresh spinach, shredded
1.5 cups of white rice (long grain or short grain jasmine)
3 cups of water
1 bunch of radishes
2 tablespoons of fresh ginger, minced
3 slices of bacon, small dice
Protein Optional (Use something with some fat like chicken thigh or Carne Asada steak so that it doesn’t dry out during cooking)
1 tsp of Garlic Powder
1 tablespoon of honey
1 tablespoon of Sweet Chili Sauce
Here’s How to do It…
The first thing you want to do is rinse the rice between five and seven times to get all of the starch off in order to achieve “sticky rice” most commonly seen in sushi rolls (sushi roll rice is short grain jasmine). Once it’s properly rinsed and strained add the 3 cups of water to the sauce pan or rice cooker then cook until water is gone and it has a nice sheen to it.
While the rice is cooking you’ll want to put a wok on medium-high heat then when the pan starts to smoke a little bit add in the bacon. Render most of the fat off the bacon and add in the onions with ginger. Cook until the onions are nicely browned. It’s at this time you’ll add whatever optional protein you have. Now you’ll add the radishes cooking until the edges start to look brown and the slices look translucent. Make sure you keep your eye on the rice (low heat) and the wok to make sure nothing burns. Use a spatula to stir the rice every 5 minutes or so to make sure it doesn’t stick to the bottom of the pot unless you’re using a rice cooker then don’t worry about it.
NOTE: Multi-tasking saves time but if you’re inexperienced it could cause problems so move slowly and make sure you don’t miss anything. Keep wok heat low if you have to in order to make sure nothing burns.
While that is cooking use a spoon to remove the seeds from the spaghetti squash. Once all seeds are out use the spoon to scrape the meat from the squash in to a bowl until you hit skin or you are happy with the amount you have. Once this is done everything in the wok should be done cooking. Add in the spaghetti squash with a small amount of butter. Now is the time to add sweet chili sauce, honey, garlic powder, and Worcestershire sauce. Toss all the ingredients then cover with a metal lid to steam the squash. This should take between 5-7 minutes.
Once everything is nicely cooked add in spinach and sautee’ in order to make sure the greens cook down enough to remove the bitterness. Rice should be done now so scoop that in to your meal prep container(s), mix enough soy sauce in to the rice in order to add a slight overall brown tin, then add spaghetti squash mixture on top. Finally sprinkle the green onions over everything and you’re ready for the week or tonight!