Sesame Ginger “Spaghetti” Squash

I Cooked this delicious squash recipe the other day and fell in love with it!   I found it over at Katrina’s blog, “Delicious Yet Nutritious,” which was adapted from family Fresh Cooking.  Give it a try!

From the blog, “Delicious Yet Nutritious”: http://deliciousyetnutritious.blogspot.com/2012/09/ginger-sesame-spaghetti-squash-noodles.html

Servings: 2-3

1 large spaghetti squash

3 tablespoons sesame oil

2 tablespoons fresh minced ginger

¼ teaspoon crushed red pepper flakes

2 garlic cloves, minced

3 tablespoons tamari

1 tablespoons apple cider vinegar

3 tablespoons toasted sesame seeds

1.3 cup chopped onions

1/3 cup chopped cilantro

1 cup frozen shelled edamame, cooked according to package directions

Directions:

Preheat oven to 375 degrees F.  Cut squash in half lengthwise and scoop out the seeds – toss them or save them to make roasted squash seeds.  Place squash cut side down in a large baking dish.  Roast until flesh is easily pierced with a fork – about 35 minutes.  Set aside to cool while you prepare the rest of the dish.

Heat sesame oil over medium heat and add ginger, red pepper flakes, and garlic.  Sauté until really fragrant – about 3 minutes.  Remove from heat and set aside.

Using a kitchen towel to hold the skin side of the squash (it will still be really warm) use a fork to scrape the strands of squash (stem to base) into a serving bowl.

Poor sesame mixture over the squash and add tamari, vinegar, sesame seeds, green onions, cilantro, and edamame