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Sesame Ginger Spaghetti Squash
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Sesame Ginger Spaghetti Squash

Course Side Dish
Keyword side dish, vegetables
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 1 small spaghetti squash makes about 4 cups of “noodles”
  • 1 Tbsp extra-virgin olive oil
  • 2 tsp ginger minced
  • 1 pinch salt and pepper
  • 1 ½ Tbsp sesame oil
  • 1 ½ Tbsp rice vinegar
  • 1 Tbsp coconut aminos
  • 2 green onions sliced
  • salt and pepper to taste
  • 1 Tbsp toasted sesame seeds

Instructions

  • PREHEAT oven to 400°F.
  • CUT spaghetti squash in half lengthwise with a sharp knife. Scoop out the seeds with a spoon.
  • MIX olive oil, ginger, a small pinch of salt, and a pinch of pepper in a small bowl. Brush onto the cut sides of the squash. Add any remaining seasoning in the centers of the squash halves.
  • PLACE on a baking sheet cut side up. Roast for 30-40 minutes until fork tender. Set aside for a few minutes until cool enough to handle.
  • COMBINE sesame oil, rice vinegar, coconut aminos, green onions, salt, and pepper in a large bowl.
  • SCRAPE the strands out from the sides of the squash with a fork. Add to the bowl with seasonings and toss until well combined. Sprinkle with toasted sesame seeds.