I was quite taken with this recipe after seeing it on Marla's blog earlier this month. I'd never worked with spaghetti squash before, but I immediately picked one up at the farmers market. This is such a simple dish to prepare, but it packs a delicious flavor punch. I took Marla's suggestion and instead of trying to cut into the squash before roasting it, I just roasted the heck out of it, cut it and then pulled out the delicious spaghetti-like strands. I'm not a fan of faux meats or tofu noodles, but subbing spaghetti squash for regular noodles in now something that I can fully get on board with. I'm already thinking about the next way I can use spaghetti squash and thankfully there are a ton of ideas out there for inspiration.
Spaghetti Squash Recipes from around the Web:
Spaghetti Squash Pancakes by Citron et Vanille
Spaghetti Squash with Tomato and Mozzarella by A Work in Progress
Spaghetti Squash Paella Marinera by Foodalogue
Spaghetti Squash Sesame Noodles with Edamame
(Adapted from Family Fresh Cooking)
Makes 4-6 servings
3 cups cooked spaghetti squash (from one 2 3/4-pound squash)
1 tablespoon toasted sesame oil
2 teaspoons honey
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon sriracha
1/2 teaspoon grated fresh ginger
1 large garlic clove, grated
1/2 cup shelled edamame
1 green onion, diced
1 tablespoon toasted sesame seeds
Chopped cilantro for garnish
Preheat the oven to 375 degrees and line a baking sheet with foil. Place the squash on the sheet, and roast for 45 minutes to 1 hour, or until a paring knife is easily inserted in the center of the squash.
Cut the squash in half lengthwise. Scoop out the seeds with a spoon. Scrape the sides of the squash using two forks to remove the spaghetti.
In a small bowl, whisk together the sesame oil, honey, soy sauce, vinegar, sriracha, ginger, and garlic until well combined.
Toss the squash noodles with the sauce. Fold in the green onions and edamame. Serve slightly warm or at room temperature garnished with sesame seeds and cilantro.