What better than to start a new year with a super duper healthy recipe. Here on Family Fresh Cooking my recipes are created with real, whole food ingredients. If you are on the quest to detox and get yourself back on track after the holidays then you have come to the right place.
This spaghetti squash is a grain free, gluten free, dairy free alternative to a dish that is often made with floury pasta…which makes it quite a bit more calorie dense. I do not count calories, but I crave foods that are light, healthy and give back tons of great energy!
Do you serve spaghetti squash often. We love it over here. It is great simply tossed with olive oil and parmesan cheese. A bit more complex in flavor (but simple to prepare) you have gotta try my recipe for Cheesy Bacon Spaghetti Squash Casserole. Not only is the bacon a total win in that recipe, but the Gruyére cheese add extra comfort and charm.
In this recipe we have edamame for some charm…
Even more charming is this little porcelain take-out container I got at Crate and Barrel a while back…
A little bit of red fruity punch makes things colorful & even more tasty!
I get so excited about everything you can do with this squash! Really exited & I hope you are too.
I am not very good at cutting into roly poly squash so I bake the heck out of it before I cut into it.
Most recipes where you regularly use pasta you can swap in this squash. Neat huh! Try my Simple Tomato Bell Pepper Sauce recipe for instance. That would be very tasty on squash.
How do you like to cook up spaghetti squash?
- 3 cups baked Spaghetti Squash (about 1/2 large squash) See below on how to prepare squash
- 2 tablespoons Toasted Sesame Oil
- 2 tablespoons Tamari Sauce
- 1 tablespoon White Wine Vinegar or Rice Wine Vinegar see Notes on these
- pinch of ground Ginger
- pinch of Garlic Powder
- 2 tablespoons toasted Sesame Seeds
- 1/4 cup diced Green Onions
- 1/4 cup cooked & shelled Edamame
- handful of fresh chopped Cilantro leaves + some for garnish
- If you want to spice things up a bit...
- Hot Chili Oil
- Sriracha Sauce
- toasted chopped Peanuts
- Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
- Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
- Combine sesame oil, tamari, vinegar, ginger, garlic powder and sesame seeds in a small bowl. Add optional hot sauce/Sriracha if desired (or you can add at the end.) Toss with spaghetti squash noodles. Gently fold in edamame and green onions at the end.
- Tamari is wheat free, soy sauce is not. They both have a similar flavor. If you are not concerned about gluten free then you can use soy sauce instead.
- White Wine Vinegar is grain free. Rice Wine Vinegar is a great option too if you are not on a strict grain free diet. It will add a bit more of a traditional Asian flavor.
- If you are on a Paleo diet, you might want to swap in something else instead of the edamame.
Spaghetti Squash Recipe Links
- Baked Spaghetti Squash Cooking With My Kid
- Oven Baked Stuffed Squash Boats Dine and Dish
- Southwestern Spaghetti Squash Cookin’ Canuck
- Spaghetti Squash Bolognese Dramatic Pancake
- Spaghetti Squash Gratin A Healthy Foodie
- Spaghetti Squash Lasagna skinnytaste
- Spaghetti Squash with Feta, Dried Cranberries and Almonds Savor the Thyme
This post is linked up to TidyMom’s I’m Lovin It Fridays