SPAGHETTI SQUASH SESAME NOODLES
Author: From Family Fresh Cooking
Recipe type: Lunch
Ingredients
- 3 cups baked spaghetti squash (about ½ large squash)
- 2 Tbls. toasted sesame oil
- 2 Tbls. wheat-free tamari sauce
- 1 Tbl. white wine vinegar or rice wine vinegar
- Pinch of ground ginger
- Pinch of garlic powder
- 2 Tbls. toasted sesame seeds
- ¼ cup diced green onions
- ¼ cup green peas or pea pods
- Handful of fresh chopped cilantro leaves + some for garnish
Instructions
- Preheat oven to 375°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.
- For sesame sauce, combine sesame oil, tamari, vinegar, ginger, garlic powder, and sesame seeds in a small bowl. Toss with spaghetti squash noodles. Gently fold in green peas or pea pods and green onions at the end.