Enjoy this whimsical and healthy dish that’s rich in vitamins and plant-based protein.
- 3 cups baked Spaghetti Squash (about 1/2 large squash) See below on how to prepare squash
- 2 tablespoons Toasted Sesame Oil
- 2 tablespoons Tamari Sauce
- 1 tablespoon White Wine Vinegar or Rice Wine Vinegar see Notes on these
- pinch of ground Ginger
- pinch of Garlic Powder
- 2 tablespoons toasted Sesame Seeds
- 1/4 cup diced Green Onions
- 1/4 cup cooked & shelled Edamame
- handful of fresh chopped Cilantro leaves + some for garnish
- Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
- 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.
- Combine sesame oil, tamari, vinegar, ginger, garlic powder and sesame seeds in a small bowl. Add optional hot sauce/Sriracha if desired (or you can add at the end.) Toss with spaghetti squash noodles. Gently fold in edamame and green onions at the end.
- Tamari is wheat free, soy sauce is not. They both have a similar flavor. If you are not concerned about gluten free then you can use soy sauce instead.
- White Wine Vinegar is grain free. Rice Wine Vinegar is a great option too if you are not on a strict grain free diet. It will add a bit more of a traditional Asian flavor.
- If you are on a Paleo diet, you might want to swap in something else instead of the edamame.
Courtesy of www.familyfreshcooking.com.