Spaghetti Squash Sesame Noodles

Recipe type: Lunch
  • 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
  1. Preheat oven to 375°F with the rack in the middle.
  2. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour.
  3. Remove squash from oven and let cool about 10 minutes.
  4. 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.
  5. 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.