Very close to the real thing, spaghetti squash sesame noodles (aka Asian spaghetti squash) are a tasty alternative for those of us trying to limit carbs or avoid gluten.
Much like cauliflower, spaghetti squash is the darling of the paleo, keto, and low carb culinary world. And for good reason! It’s nutritious, tasty, versatile, and can mimic a plethora of high-carb, grain-based dishes.
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.
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 they are a tasty alternative for those of us trying to limit carbs or avoid gluten.
What ingredients are used in this recipe?
You’ll only need a few ingredients to make this recipe (the exact measurements are listed in the recipe card below):
Spaghetti squash: I use a fairly big squash in this recipe – 3 lb.
Sesame seeds: You can usually find them next to the other spices in the spices aisle.
Sesame paste: Also known as tahini.
Light soy sauce: I rarely use traditional soy sauce. I find it too salty. Needless to say, if you need this to be gluten-free, use a soy sauce alternative.
Rice vinegar: If you don’t have any on hand, you can use white wine vinegar instead.
Sesame oil: I like to use toasted sesame oil.
Garlic: Mince it yourself, or use the stuff that comes in a jar.
Red pepper flakes: Add just a hint of spice to the dish. You can omit them if you don’t like spicy foods.
Scallions: Add both color and flavor to the dish. I use only the green parts.
How to make spaghetti squash sesame noodles
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Toast the sesame seeds in a dry skillet.
2. Microwave the spaghetti squash, cut it open and use a fork to pull out the strands.
3. Whisk together the sesame paste, soy sauce, rice vinegar, sesame oil, garlic, and red pepper flakes.
4. Stir the hot spaghetti squash strands into the mixture and mix thoroughly. Sprinkle with the sesame seeds and chopped scallions and serve.
How to serve them
How to store the 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 that 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.
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Spaghetti Squash Sesame Noodles
- 1 (3 lb.) spaghetti squash
- 1 tablespoon sesame seeds
- 4 tablespoons tahini (sesame paste)
- 4 tablespoons light soy sauce, (or use a gluten-free alternative and add salt as needed)
- 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.