This Sesame Ginger Spaghetti Squash is a simple, Asian-inspired side dish featuring roasted spaghetti squash tossed in a light sesame vinaigrette. The spaghetti squash is halved and brushed with a mixture of fresh ginger and olive oil, then roasted until tender and golden. The squash is then tossed with sesame oil, rice vinegar, coconut aminos, and green onions. It’s easy to make and pairs perfectly with just about any protein. (We’ll give you some ideas below!)
How to prep your spaghetti squash
Place the spaghetti squash on a cutting board and use a sharp knife to cut in half lengthwise. Pro tip: A paring knife is easier to manage than a larger chef’s knife. Insert the tip of the knife into the middle of the squash, then “walk” it around the circumference of the squash, making small, controlled cuts.
If your squash is too firm to cut, soften it in the oven or microwave. Prick the skin with a fork a few times to release steam, then bake at 400°F for 10 minutes, or microwave in one minute intervals until soft enough to cut.
After cutting the squash in half, scoop out the seeds with a spoon. Then brush with the ginger/olive oil mixture, plus a small pinch of salt and pepper. Don’t use too much salt or it can make the squash too watery. Add any remaining ginger to the middle of the squash, then place cut side up on a parchment-paper lined baking sheet. Note, many recipes roast the squash cut side down, but we want the ginger flavor to bake into the squash, so place it on the baking sheet cut side up.
How to prevent mushy spaghetti squash
Overcooked squash will get too soft or even mushy in texture. It should cook for 30-40 minutes in the oven, depending on the size of the squash and your altitude. If you’re at or above 4,000 feet, you’ll likely need to add 5-10 minutes of cook time. After 30 minutes, test the doneness by poking the flesh with a fork. It should slide through easily, but shouldn’t be super soft.
If your squash looks wet after you scrape out the strands, place the strands in a colander and gently press down with a paper towel or clean dish cloth to remove extra moisture.
Serving suggestions
Try this Sesame Ginger Spaghetti Squash with these Original Whole30 favorites:
- Whole30 Instant Pot Sesame Chicken
- Asian Inspired Crispy Chicken Stir Fry
- Egg Roll Meatballs
- Deconstructed Viral Dumpling Bake
For the Plant-Based Whole30, try it with:
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.
