Spaghetti Squash Sesame Noodles
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Spaghetti Squash Sesame Noodles calories by ingredient
Introduction
Recipe adapted from Family Fresh Cooking blog: http://www.familyfreshcooking.com/2012/01/02/spaghetti-squash-sesame-noodles-rec
ipe/# Recipe adapted from Family Fresh Cooking blog: http://www.familyfreshcooking.com/2012/01/
02/spaghetti-squash-sesame-noodles-rec
ipe/#
Number of Servings: 4
Ingredients
-
3 cups baked Spaghetti Squash (about 1/2 large squash)
2 tablespoons Toasted Sesame Oil
2 tablespoons Tamari Sauce
1 tablespoon White Wine Vinegar or Rice Wine Vinegar
pinch of ground Ginger
pinch of Garlic Powder
2 tablespoons toasted Sesame Seeds
1/4 cup diced Green Onions
1/2 cup fresh chopped Cilantro leaves + some for garnish
Tips
Can add chicken and more veggies for a main dish. You can also add some hot chili oil for a little heat. Original recipe called for Edamame which I don't care for, so I eliminated it.
Directions
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