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!
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!