Much like cauliflower, spaghetti squash is the darling of the low carb culinary world. It’s tasty, versatile, and can mimic a plethora of high-carb, pasta-based dishes.
Very close to the real thing, spaghetti squash sesame noodles are a tasty compromise for those of us trying to limit carbs or avoid gluten. Serve as a side dish to any Asian-inspired meal – I often serve this dish with nori-wrapped salmon.
- 1 (3 lb.) spaghetti squash
- 1 tablespoon sesame seeds
- 4 tablespoons tahini (sesame paste)
- 4 tablespoons light soy sauce, or a gluten-free alternative
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped scallions
- Heat a small skillet over medium-low heat and use it to toast the sesame seeds, about 2 minutes, just until golden. Watch out so that they don't burn. Remove from skillet and set aside.
- Pierce the whole spaghetti squash in a few places. Place on a microwave-safe plate. Microwave on high until fork-tender, about 15 minutes, rotating it midway.
- Allow to slightly cool, then use a sharp chef’s knife to cut it open. Use a large spoon to scoop out the pulp and seeds. Use kitchen scissors for stubborn pulp. You should have about 1.5 lb (700 grams) spaghetti squash strands.
- If, upon cutting the spaghetti squash open you discover that it’s still a bit too firm, place each half in its turn in a large microwave-safe bowl, cut side down. Add ¼ cup water. Cover, and microwave until tender, probably 3 more minutes.
- While the spaghetti squash is cooking, in a large serving bowl, whisk together the sesame paste, soy sauce, rice vinegar, sesame oil, garlic and red pepper flakes.
- Stir the hot spaghetti squash strands into the mixture and mix thoroughly. Sprinkle with the sesame seeds and chopped scallions and serve.