In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer.
Cook 2 minutes and flip each piece over so they cook evenly. Cook another 2-3 minutes, flipping occasionally. The eggplant should have changed in color, the skin wrinkled and the flesh soft.
Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, peppers, ginger and green onion. Stir these aromatics until they become fragrant.
Combine aromatics with eggplant and stir-fry for one minute.
Add soy sauce, balsamic vinegar and sugar and stir to combine all. Serve immediately and ENJOY!
On a foil lined sheet pan, place the squash cut side down. Roast for 30‐45 minutes. You will be able to poke the squash with a fork with out any resistance when it is done.
Remove the squash from the oven and set aside to cool for 20 minutes.
Meanwhile, in a small mixing bowl, whisk together ginger, garlic, soy sauce and lime juice. Set aside.
Once the squash is cool enough to handle, flip over the squash, cut side up, and drag the fork against the squash’s flesh. It will resemble spaghetti.
Continue scraping the flesh, until only the skin remains, which you can compost.
Place the spaghetti squash in a large mixing bowl. Dress with ginger mixture and gently toss until the squash is evenly coated.
Divide squash among plates. Garnish with cilantro, mint, basil and peanuts. Enjoy!
