(adopted from the recipe found here.)
I love spaghetti squash so much that I almost want to make it a rule that I have to eat it at least once a week.
Sesame Spaghetti Squash
- 1 spaghetti squash
- 2 tbsp sesame oil
- 2 tbsp tamari or soy sauce
- 1 tbsp white wine vinegar
- 1 tsp fresh ginger, chopped (or a pinch of ground ginger)
- 2 garlic cloves, chopped
- 2 tbsp toasted sesame seeds
- 1/4 cup green onions, chopped
- 1/4 cup edamame beans
- Cilantro for garnish
- About an hour before you want to eat, preheat your oven to 350 and place the squash (rinsed and dried) in the oven for about an hour.
- After an hour, take the squash out and let it cool.
- In the mean time, if your edamame beans are frozen, place them in some boiling water for about 5 minutes.
- In a small pot, on medium to low heat, combine sesame oil, soy sauce, white wine vinegar, ginger and garlic. Stir occasionally. Add the edamame beans and green onion.
- Cut the squash in half. Scoop out the inside seeds.
- Take a fork and scrape the sides of the squash to get your “spaghetti.”
- Place the spaghetti in a large bowl.
- Pour the sesame oil mixture on top and sprinkle on some chopped cilantro and sesame seeds. Mix.