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Sesame Spaghetti Squash recipe from BaconFatte.com

Sesame Spaghetti Squash recipe

This is perfect as a light meal or a shared dish for a pot luck, and tastes great both at room temp or right out of the refrigerator. It also makes a great accent dish for garlicy grilled or broiled chicken, turkey or pork.
Servings 4 - 6
Author Michele Phillips, BaconFatte.com

Ingredients

  • 1 medium-sized spaghetti squash - about 5 cups - baked and shredded
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons low-sodium soy sauce or Tamari
  • 1 tablespoon seasoned rice vinegar*
  • ½ - 1 teaspoon fresh ginger minced (or ¼ teaspoon ground ginger)
  • 1 teaspoon fresh garlic finely chopped (or ¼ teaspoon garlic powder)
  • ½ - 1 teaspoon Sriracha optional, to taste
  • 2 tablespoons black and/or white sesame seeds toasted
  • 1/4 cup scallions about 4, trimmed and thinly sliced
  • 1/2 cup frozen edamame thawed (or 1 cup fresh sugar snap peas or snow pea pods)
  • ¼ cup fresh cilantro chopped + more for garnish (or parsley, if you prefer)

Instructions

  1. Preheat oven to 375.
  2. Wash and dry the outside of your squash. Carefully cut squash in half and scoop out the seeds with a spoon.
  3. Line a sheet pan or baking dish with parchment. Lay both halves of your squash - cut side down - in the pan/dish.
  4. Bake for 30 – 45 minutes or until tender. Test doneness by inserting a paring knife tip through the top, rounded part of each squash half. The knife tip should slide right through the squash skin when done.
  5. Remove squash from the oven and allow it to cool (leaving it cut side down), for about 15 minutes or until you can comfortably handle it. Scrape the cooked spaghetti squash strings out of the skins with a fork, and place into a large bowl.
  6. For the Sesame Sauce: Whisk together the sesame oil, soy sauce or tamari, rice vinegar, ginger, garlic, and Sriracha (if using).
  7. Add the sauce and roughly half of the edamame (or peas or pea pods), green onions, and sesame seeds to the spaghetti squash, and toss gently to combine. Reserve the other half of these ingredients for garnish.
  8. To serve, garnish with reserved edamame (etc.), and green onions, and sesame seeds for a nice presentation. Enjoy warm or at room temperature.

Recipe Notes

*If you want to lower the sodium and sugars in this dish, use unseasoned rice vinegar. The flavor is milder, but definitely not missing.
*Recipe adapted from Family Fresh Cooking