Sesame Spaghetti Squash

(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

Ingredients - minus the squash


  • 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.

Frozen shelled beans are really convenient.

  • 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.

Just like Halloween!

  • 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.

Cilantro from my fancy cilantro holder.

Serve with some Sriracha sauce for some spice.

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