Disclaimer: Spaghetti squash on it’s own…not my fave. But with the right TLC, those slightly toothy strands of squashy goodness, can be totally sassy and delicious.
It seems gussying up the humble spaghetti squash is one of our favourite cooking pastimes, because whoa…we’re now at half a dozen recipes! Now you can add Sesame Ginger Spaghetti Squash to this important culinary collection!
Broccoli and Cheddar Spaghetti Squash Casserole
Spaghetti Squash and Black Bean Tacos
Lasagna Stuffed Spaghetti Squash
What I’ve learned over the years is that spaghetti squash is an outstanding vehicle for hella good flavour. The other thing I’ve gleaned from years of cooking it, is my favourite method involves the least work possible. Roasting or microwaving a squash whole means you get to avoid all (dangerous) attempts at cutting a huge raw squash in half, with little to no flavour sacrifice.
Plus, if you’ve got a ginormous squash and you don’t use the whole thing in one recipe, it freezes beautifully in a flattened freezer bag. I love a good 2-for-1.
You all know we LOVE our asian inspired flavours, and squash carries them perfectly. I served it alongside our General Tso Tofu, and some buckwheat noodles. As often as possible, we serve our meals family style, so that everyone can pick and choose what they like to eat. Because the squash was a ‘new’ food at our table and tofu hasn’t made it to the list of ‘accepted foods’ for my 4 year old just yet, the buckwheat noodles serve at an easy choice for her to fill up on if she doesn’t like, or isn’t willing to try the other foods on offer. There’s no pressure from us to try it, or touch it (although we do have a rule that you must have it on your plate). Eventually, kids will eat what they’re continuously exposed to, so we keep on keeping on, trusting that one day she’ll be an adventurous eater!
If you’re new to trying spaghetti squash with your family, we’ve just given you 6 new reasons to give it a go! And if it doesn’t work out as a family favourite this time, don’t be shy to keep trying.
Erin
Sesame Ginger Spaghetti Squash
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 tablespoons canola oil
- 1 clove garlic (minced)
- 1/2 inch piece fresh ginger (grated or minced (about 2 tsp))
- 3 cups cooked spaghetti squash
- toasted sesame seeds
- thinly sliced green onions
Note
To cook spaghetti squash: using a sharp knife poke 8-10 holes all over squash. Cook in a 400F oven for about an hour, or in the microwave for about 10 minutes on high. Cool until it is easy to handle then cut in half, remove the seeds and pull flesh away from the skin with a fork.
Directions
1. | In a small bowl, whisk together soy sauce, vinegar, sesame oil, and honey. |
2. | Heat canola oil in a frying pan or sauté pan over medium. Add garlic and ginger and cook for 30 seconds. Add spaghetti squash and stir to combine. |
3. | Pour sauce into pan and stir until squash is evenly coated and warmed through. |
4. | Transfer to a serving dish if desired, and top with sesame seeds and green onions before serving. |
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