Very close to the real thing, spaghetti squash sesame noodles are a tasty alternative for those of us trying to limit carbs or avoid gluten.
Spaghetti squash sesame noodles are delicious. They are very easy to make and everyone around here likes them, so I make them quite often for my family. Much like cauliflower, spaghetti squash is the darling of the paleo, keto, and low carb culinary world. And for good reason! It’s tasty, versatile, and can mimic a plethora of high-carb, grain-based dishes.
But do they taste like real sesame noodles?
Not exactly. Shirataki sesame noodles are actually closer to real noodles, but not everyone’s digestion can handle them. however, while they are not true noodles, the experience of eating spaghetti squash sesame noodles is quite close to the real thing. So spaghetti squash sesame noodles are a tasty alternative for those of us trying to limit carbs or avoid gluten.
Is this a healthy recipe?
I believe it is. It’s lower in carbs than real noodles, of course. And it’s gluten-free. Sesame seeds, just like other nuts, are very healthy. And while not everyone agrees that soy sauce is a good choice, my own research tells me that it should be fine for most people. Especially when consumed in moderation.
How to serve spaghetti squash sesame noodles
What about leftovers?
You can keep leftovers in a sealed container in the fridge for 3-4 days. Gently reheat them in the microwave on 50% power. They are also quite good when eaten cold!
More spaghetti squash recipes you might enjoy
Another good spaghetti squash recipe that closely mimics the experience of eating pasta is this recipe for garlic Parmesan spaghetti squash. And one of my favorite low carb pizza-like dishes are these delicious spaghetti squash pizza boats.
Spaghetti Squash Sesame Noodles
- 1 (3 lb.) spaghetti squash
- 1 tablespoon sesame seeds
- 4 tablespoons tahini (sesame paste)
- 4 tablespoons light soy sauce, or a paleo 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.