Spaghetti Squash Sesame Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups baked Spaghetti Squash (about 1/2 large squash) 2 tablespoons Toasted Sesame Oil2 tablespoons Tamari Sauce1 tablespoon White Wine Vinegar or Rice Wine Vinegarpinch of ground Gingerpinch of Garlic Powder2 tablespoons toasted Sesame Seeds1/4 cup diced Green Onions1/2 cup fresh chopped Cilantro leaves + some for garnish
Bake Squash:
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.
Sesame Sauce:
Combine sesame oil, tamari, vinegar, ginger, garlic powder and sesame seeds in a small bowl. Add optional hot sauce/Sriracha if desired (or you can add at the end.) Toss with spaghetti squash noodles. Gently fold in green onions at the end.
Serving Size: Makes 4 - 3/4 cup servings
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.
Sesame Sauce:
Combine sesame oil, tamari, vinegar, ginger, garlic powder and sesame seeds in a small bowl. Add optional hot sauce/Sriracha if desired (or you can add at the end.) Toss with spaghetti squash noodles. Gently fold in green onions at the end.
Serving Size: Makes 4 - 3/4 cup servings
Nutritional Info Amount Per Serving
- Calories: 130.5
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 525.2 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.4 g
- Protein: 2.7 g
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