I am basically a newbie when it comes to recipes involving spaghetti squash- I absolutely love the idea of subbing out carb filled noodles for a healthy alternative; however, up until this recipe, I had no idea the right way to cook a squash. I had tried and failed previously when my microwaved squash turned to mushy noodles. Now I understand the secret to perfect crisp “noodles” is to cut the squash in half lengthwise, scoop out the insides and roast the halves in the oven. This recipe is a great side dish for lettuce wraps, any Asian style main course, or even fantastic on its own. Enjoy!
3 cups baked Spaghetti Squash (about 1/2 large squash) See below on how to prepare squash
2 tablespoons Toasted Sesame Oil
2 tablespoons Soy Sauce
1 tablespoon Rice Wine Vinegar
pinch of Garlic Powder
2 tablespoons toasted Sesame Seeds
1/4 cup diced Green Onions
1/4 cup cooked & shelled Edamame
Sriracha, to taste
Preheat oven to 375 degrees. Cut the spaghetti squash in half length wise and scoop out the seeds with a spoon. Put squash halves in a baking dish and bake until you can easily insert a paring knife, about 35-45 minutes. Remove squash from oven and let cool about 10 minutes.
Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
Combine sesame oil, soy sauce, vinegar, garlic powder and sesame seeds in a small bowl. Add Sriracha if desired. Toss with spaghetti squash noodles. Gently fold in edamame and green onions at the end.