Spaghetti Squash Sesame Noodles Recipe
Ingredients
- Spaghetti Squash (3 cups — about 1/2 large squash)
- 2 tbsp Toasted Sesame Oil
- 2 tbsp Tamari Sauce
- 1 tbsp White Wine Vinegar or Rice Wine Vinegar
- pinch of ground Ginger
- pinch of Garlic Powder
- 2 tbsp toasted Sesame Seeds
- 1/4 cup diced Green Onions
- 1/4 cup cooked & shelled Edamame
- handful of fresh chopped Cilantro leaves
Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes. Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
Combine sesame oil, tamari, vinegar, ginger, garlic powder and sesame seeds in a small bowl. Toss with spaghetti squash noodles. Gently fold in edamame and green onions at the end.
I legitimately am so in love with spaghetti squash.
versatile fruit!
Love this low carb veggie!