Spaghetti Squash Korean Kimchi Bowl

I wasn't originally planning on posting this, but after snapping this dinner on snapchat (annietucker93 <-- if you don't follow me) I got enough responses asking for the recipe. So, here we go. 

While Claire was in town we made homemade kimchi and also had dinner at our favorite new Korean spot. With Korean food on the brain and two big containers of kimchi, we did a little research on ways we could use it up. Claire is easily the most experienced eater in the family having been to Japan, Morocco, Australia and more. I always love to hear what she has been eating and cooking!

I came up with the recipe for this kimchi bowl inspired by different rice and noodle bowls I saw. Having just bought a spaghetti squash and being borderline obsessed with spaghetti squash, it seemed like the perfect base. It all kind of came together by throwing the contents of my fridge into a bowl, but it worked. 
**Read the directions all the way through first, so you can get the flow of when things should be made. 

Spaghetti Squash Korean Kimchi Bowl
yields 2 servings

Ingredients:
1 spaghetti squash
1/2 cup edamame, thawed
1/2 cup shredded carrots (about 6 baby carrots)
1/2 cup kimchi
2-3 cups spinach
2 eggs
1 garlic clove, minced
olive oil
salt & pepper
seasme seeds

Sauce:
2 Tbsp. tamari
1 tsp. sesame oil
2 tsp. chili paste
1 garlic clove

Directions:
1. Preheat your oven to 400. Cut the spaghetti squash in half, and scrape out the seeds. Rub with olive oil and season with salt and pepper. Place face down in a baking dish and bake for 35-45 minutes. Here is a step by step tutorial. Or (I cheat) you can just pop it in the microwave for 5-10 minutes like I do.

2. When your squash has about 15 minutes to go, start to prepare your add-ins.

3. Thaw your edamame if frozen and grate your carrots on a box grater, set aside.

4. Heat a tiny bit of olive oil in a small pan over medium. Add in your minced garlic clove then the spinach and sautée until wilted. I splash in a little bit of water at the end to flash fry it a bit. 

5. Once your squash is done cooking it is time to prepare your soft boiled egg. You want this to be the last thing you do. To make the perfect soft boiled egg, place a small sauce pan filled with water over high heat. Once it comes to a boil, carefully drop in the eggs. Keep the water boiling and set your timer for 6 minutes, no minutes more. Let cook while you prepare your bowl.

6. Use a fork to create strands of spaghetti squash and get out of the skin. In a small bowl whisk tamari, sesame oil, chili paste and 2 Tbsp. water. In the same pan you cooked your spinach in, toss the spaghetti squash with the sauce until it is all covered and heated through. Place the squash in a bowl and then layer in the spinach, edamame, carrots, and kimchi.

7. At this point your timer should be going off. Take the egg out of the hot water with a slotted spoon and run under cold water. Peel your egg, carefully. Slice in half and add the runny egg to your bowl. Sprinkle it all with sesame seeds and serve!

Annie