Spaghetti Squash Sesame Noodles with Edamame

by Marla on January 2, 2012 · 108 comments

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Spaghetti Squash Sesame Noodles with Edamame Recipe on FamilyFreshCooking.com

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!

Spaghetti Squash Sesame Noodles with Edamame Recipe on FamilyFreshCooking.com

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…

Spaghetti Squash Sesame Noodles with Edamame Recipe on FamilyFreshCooking.com

 

Even more charming is this little porcelain take-out container I got at Crate and Barrel a while back…

Spaghetti Squash Sesame Noodles Recipe on FamilyFreshCooking.com

A little bit of red fruity punch makes things colorful & even more tasty!

Spaghetti Squash Sesame Noodles with Edamame Recipe on FamilyFreshCooking.com

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.

Spaghetti Squash Sesame Noodles with Edamame Recipe on FamilyFreshCooking.com

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?

Spaghetti Squash Sesame Noodles with Edamame

Spaghetti Squash Sesame Noodles with Edamame

Ingredients

  • 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
  • Optional
  • If you want to spice things up a bit...
  • Hot Chili Oil
  • Sriracha Sauce
  • toasted chopped Peanuts

Method

    Bake Squash
  • 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.
  • Sesame Sauce
  • 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.
  • Notes
  • 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.
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{ 94 comments… read them below or add one }

1 Rosa January 2, 2012 at 1:14 pm

Very healthy, beautiful and toothsome! A great idea.

Happy New Year.

Cheers,

Rosa

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2 Marla January 2, 2012 at 1:19 pm

Rosa, “toothsome” I love that! Gotta use that word more often around here. This squash is by nature al dente/toothsome!

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3 Marina {YummyMummyKitchen.com} January 2, 2012 at 1:17 pm

Okay, I am seriously in LOVE with spaghetti squash. You are so clever with your Asian spin!

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4 Marla January 2, 2012 at 1:28 pm

The asian spin was a fun one to come up with!

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5 Marina {YummyMummyKitchen.com} January 2, 2012 at 1:18 pm

Trying to pin this but Pinterest is having the “hiccups” will try again later :(

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6 Marla January 2, 2012 at 1:27 pm

Marina, thanks for trying to pin this recipe. Drives me nuts when Pinterest does that…especially when I am really trying to remember a post or a website.

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7 Bev Weidner January 2, 2012 at 1:23 pm

Spaghetti squash is insane, isn’t it!? This looks sooo pimp!

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8 Samantha @ Ferraro Kitchen January 2, 2012 at 1:34 pm

This looks fabulous! I just tried spaghetti squash for the first time and loved it! It seems like it adapts any flavor you give it…I am so trying this recipe! Extra spicy!

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9 Marla January 2, 2012 at 1:42 pm

Samantha, extra spicy is a very good thing. Enjoy!

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10 Averie @ Love Veggies and Yoga January 2, 2012 at 1:41 pm

I eat edamame almost every day. Such a good source of plant based protein but really, I like the way it crunches or has a little “chew” to it. I like the texture of it more than tofu but they’re both good. And these pics…beautiful. It is HARD to make savory, noodle meals look great and you made it look amazing!!

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11 Marla January 2, 2012 at 1:52 pm

Averie, edamame do have a nice little chew to them. Makes you feel like you are eating a bit more. When it comes to tofu, I really only like the extra firm – for that chew texture.
The photos…It was end of the day. Quite dark & I kept moving around to catch the last glimmer of natural light. Ended up on my driveway towards the and of the shoot. The neighbors must have thought I was a whack job ;)

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12 Alison @ Ingredients, Inc. January 2, 2012 at 1:47 pm

These look delish!

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13 Alyssa @ Everyday Maven January 2, 2012 at 2:08 pm

Yum! I love Spaghetti Squash – usually in place of pasta with some type of red sauce but this looks fantastic. I recently made a mushroom ragu that had a meat sauce texture and served it over the squash using the shell as a bowl – that was a big hit! P.S. Your smoked salmon recipe came out fabulous over the holidays – thanks :)

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14 Kathryn January 2, 2012 at 2:15 pm

I love the Asian flavours you’ve used here – so clean and fresh and perfect for this time of year!

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15 Sylvie @ Gourmande in the Kitchen January 2, 2012 at 2:24 pm

I love Spaghetti Squash with olive oil and Parmesan as well, so good! I also love a good asian noodle salad so I really like the idea of lightening it up by replacing the noodles with spaghetti squash.

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16 Sommer@ASpicyPerspective January 2, 2012 at 2:25 pm

Marla, this looks divine. We are big fans of spaghetti squash and Asian flavors.

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17 Cookie and Kate January 2, 2012 at 2:31 pm

Yum! That’s a really inventive squash recipe, Marla, and it looks and sounds amazing!

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18 Maryea @ Happy Healthy Mama January 2, 2012 at 2:37 pm

I make spaghetti squash often but never thought to do it with an Asian spin. Very creative! Love it.

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19 Marla January 2, 2012 at 4:19 pm

Maryea, glad you like the playful twist! Hope you get to trying it sometime :)

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20 Kathryn @ Dramatic Pancake January 2, 2012 at 2:51 pm

This looks incredible, and I’m so flattered to see my Spaghetti Squash Bolognese included in your links :) What a gorgeous site you have!!

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21 Marla January 2, 2012 at 3:09 pm

Thanks Kathryn, I always love meeting new bloggers. Your spaghetti squash bolognese looks amazing!

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22 Ricki January 2, 2012 at 3:21 pm

This looks fantastic, Marla! I’ve been trying hard to like spaghetti squash for a couple of years now, with no success. . . this recipe may just be the game-changer. Can’t wait to try it! :)

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23 Marla January 2, 2012 at 3:29 pm

Hi Ricki, I do hope this is the game changer for you. The flavor is as strong as you want to make it. Adjust ingredients to taste. If you are all ready a fan of sesame noodles then this recipe might rock your world. I sure hope so!

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24 Christina @ Sweet Pea's Kitchen January 2, 2012 at 3:43 pm

Looks like a delicious and healthy way to start the year! Yummy! :)

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25 Cassie January 2, 2012 at 4:18 pm

I love everything about this, Marla. These flavors are probably some of my favorites. Can’t wait to give this a try, it’s so creative!

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26 Asmita January 2, 2012 at 4:27 pm

Love this recipe and will surely try it out. Love the way you have used the squash, healthy and amazing to look at too.

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27 Heather (Heather's Dish) January 2, 2012 at 4:46 pm

looks delicious!

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28 Yi @ Yi Resevation January 2, 2012 at 4:55 pm

What a gorgeous dish! I’ve never cooked spaghetti squash before and I would love to try this out. Thanks for sharing!

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29 A Southern Bee Diary January 2, 2012 at 5:17 pm

It isn’t even fair how good this looks! I love edamame! What a perfect recipe for the edamame lovers. Thanks for sharing !!

A Southern Bee Diary

xo.

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30 Kris January 2, 2012 at 5:21 pm

I STILL need to try spaghetti squash … as spaghetti ;)

I love edamame, and all of the flavors you used here. a garnish of the sesame seeds is always a good thing!

happy new year, Marla!

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31 Laura @ A Healthy Jalapeño January 2, 2012 at 5:51 pm

looks excellent! I am making a spaghetti squash casserole tomorrow night but I love the idea with sesame seeds and edamame. excellent post!

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32 Kalyn January 2, 2012 at 6:38 pm

What a great way to fix spaghetti squash!

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33 Cooking Rookie January 2, 2012 at 9:22 pm

Such an brilliant idea – love it. A very original and healthy way to start a new year :-) I am certainly going to try this! Happy 2012 to you, Marla!

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34 Kimby January 3, 2012 at 3:46 am

Definitely charming, Marla! Thanks for the healthy kick start for 2012.

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35 Joanne January 3, 2012 at 4:01 am

I really like spaghetti squash though I can never figure out what to DO with it! You’ve solved all my problems with this post. Especially since I’ve been craving an Asian noodle salad lately!

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36 Allison [Girl's Guide to Social Media] January 3, 2012 at 6:51 am

It’s been so long since I’ve had spaghetti squash. I need more of it in my life!

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37 bridget {bake at 350} January 3, 2012 at 7:00 am

Mmm….I’m going to have to try this! I haven’t had spaghetti squash in ages. It’s time. ;)

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38 Grace@ FoodFitnessFreshair January 3, 2012 at 7:08 am

I’ve never thought about doing an Asian twist with spaghetti squash. Those pictures have me sold though. I’ll have to test this out soon!

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39 Deliciously Organic January 3, 2012 at 7:28 am

One of my favorite ways is to eat it with marinara and meatballs. One of my favorite vegetables! Love this recipe!

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40 Esi January 3, 2012 at 7:54 am

Need to make this ASAP!

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41 Maria @ Scandifoodie January 3, 2012 at 8:41 am

This looks delicious Marla! I love spaghetti squash!

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42 Maria January 3, 2012 at 9:27 am

Love this dish! Can’t wait to make it!

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43 Diane@LongabergerLifestyle January 3, 2012 at 10:33 am

Yes, just last night we had Spaghetti Squash. It’s a quick and easy dinner when I use a jar of organic sauce. We’ve had it a few times. BUT…last night I put it in the oven at 375 before going for my walk, and 1.25 hours later…I thought it would be over cooked. It was under cooked. What gives? I’d love to try your recipe here. We were just talking about the different ways to enjoy the squash since the flavor is so wonderful. Is there another green veggie to use rather than Edamame?

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44 Marla January 3, 2012 at 8:09 pm

Hi Diane, you can omit the edamame if you wish. The squash on it’s own with the sauce would be just as good. The beans really just add some color and texture play. Another option could be some seaweed (hijiki.) Tonight I baked another spaghetti squash & it took about 1:15 to cook. Go figure. This one was way larger than the ones I usually bake. You just gotta poke at it every 10 minutes or so after 40 have passed.
I love it with marinara & parmesan too!

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45 Brooke @ Food Woolf January 3, 2012 at 10:46 am

Looks awesome! And look, Ma! No grain!

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46 Marla January 3, 2012 at 8:05 pm

Ha! Love it Brooke…

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47 Jennifer K. January 3, 2012 at 11:57 am

This could be easily modified to meet the criteria for Paleo Dieting with the omission of the Edamame, and perhaps the addition of some other complimentary vegetables and lean meat. Thanks so much for this recipe idea! I’ve never used spaghetti squash as a pasta substitute, mostly out of fear, but you certainly make this look easy and delicious!

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48 Marla January 3, 2012 at 8:04 pm

Hi Jennifer, thanks so much for pointing that out about the Paleo diet. I did not realize that edamame/soy is off the list. Simply omit that and these “noodles” will still be wonderful! No reason to miss out on pasta anymore now that this squash can take it’s place.

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49 HeatherChristo January 3, 2012 at 12:38 pm

I love spaghetti squash, and this would be a much needed departure from all the noodles I have been eating :)

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50 Alexis @ There She Goes January 3, 2012 at 1:34 pm

i love this! i usually do marinara on spaghetti squash, this is going to be a nice, fresh switch up for 2012 :)

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51 Marla January 3, 2012 at 7:58 pm

Alexis, I love marinara on mine too. Also just simple garlic salt, olive oil and parmesan. Blissful :)

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52 Cookin' Canuck January 3, 2012 at 3:55 pm

You know how much I love spaghetti squash and I can’t think of anything better than pairing it with a savory sesame sauce. What a fantastic recipe, Marla (as usual)!

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53 Marla January 3, 2012 at 7:57 pm

Dara, I do know how much you love spaghetti squash! Your Southwestern version looks fantastic…I hope everyone tries that one too.

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54 Jennifer @ Peanut Butter and Peppers January 3, 2012 at 4:15 pm

Wow, what a great and healthy dish! I love Spaghetti Squash, and it’s funny, but I think it’s so cool how you scrape it out and it looks like pasta! I’m weird I know, but it’s cool. Had spaghetti squash the first time this year and I love it!

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55 Marla January 3, 2012 at 7:56 pm

Jennifer, spaghetti squash never ceases to amaze me. Tonight I made a huge one and had waaaayyyyy too much fun scraping out the stringy insides. My little daughter was even cracking up about how excited I was. It is all about taking pleasure in the little things my friend :) Glad to hear you feel the same.

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56 susan January 3, 2012 at 4:55 pm

It has been years since I have eaten spaghetti squash. I need to add this to my grocery list and follow your lead!

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57 Marla January 3, 2012 at 7:50 pm

Susan, I picked up another one today. Spaghetti squash will be making regular appearances around these parts. I hope you get some in your shopping cart very, very soon :)

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58 MikeVFMK January 3, 2012 at 5:05 pm

This is what I’m talking about! Healthy, yes. But it looks delicious too. Happy new year, Marla! To you and your family. Can’t wait to see what’s in store for you in 2012.

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59 Marla January 3, 2012 at 7:49 pm

Mike, heres to healthy + delicious. Every. Single. Day :) Back at you my friend. Happy, blissful new year to you guys too!

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60 Heidi / foodiecrush January 3, 2012 at 5:32 pm

Yum, making soba noodles tonight, wish I had spaghetti squash to go with it because this would be delish. Lovely!

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61 carolinaheartstrings January 3, 2012 at 6:05 pm

I just love this kind of squash. What a great recipe to start the new year! Your photo is wonderful as always.

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62 Jennifer (Delicieux) January 3, 2012 at 9:49 pm

I’ve never had spaghetti squash before (not even sure if we get it in Australia) but I want some now. Your spaghetti squash looks so delicious!! :D

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63 Two Silly Sisters January 4, 2012 at 3:29 am

Wow! I’ve never seen spaghetti squash before, let alone cooked with it!
This sounds like a delicious gluten free recipe :) I’m on the hunt for a spaghetti squash now. Thanks for sharing :)

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64 Nadiya January 4, 2012 at 4:05 am

Ooh spaghetti squash chinese style. Interesting to try :)

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65 Jeanette January 4, 2012 at 4:26 am

Love this spaghetti squash recipe! Spaghetti squash is so kid friendly. My kids like it simply with extra virgin olive oil, Parmesan cheese, and a little salt and pepper.

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66 Kristen January 4, 2012 at 6:04 am

Such delicious ideas for squash. We love squash around here!

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67 Judy Detty January 4, 2012 at 8:52 am

You can cook the squash in the micro.. Just be sure to poke some holes in it. Sure takes a lot less time . Just check and turn every now in then. It only takes a short time as compared to over an hour in the oven.

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68 Bree January 4, 2012 at 12:11 pm

So creative–Love it!

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69 Kitchen Belleicious January 4, 2012 at 12:37 pm

great minds think alike. I posted a spaghetti squash recipe today too- I am loving yours!

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70 Lisa @ Snappy Gourmet January 4, 2012 at 1:26 pm

Your recipe just reminded me that I have a spaghetti squash buried under all the leftover holiday junk food on my kitchen counter!! LOL Better find it! Recipe looks great!

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71 Marta @ I love breakfasts! January 4, 2012 at 11:57 pm

Thank you so much. As a resolution I’ve decided to eat more healthy (as each year) so will try this recipe for sure.

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72 Roxana GreenGirl {A little bit of everything} January 5, 2012 at 3:40 am

we love spaghetti squash over here and the Asian twist is definitely a must try! It’s not even breakfast time and I’m already seeing this for dinner!

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73 Caroline @ chocolate and carrots January 5, 2012 at 11:04 am

This looks most excellent. So far I’ve been craving all sorts of Asian cuisine in my pregnancy and this looks like a great way to keep it healthy! I’ve never cooked with spaghetti squash, but it looks like I can finally give it a try! :-D

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74 Marla January 6, 2012 at 6:15 am

Caroline, you totally should try it & you feel nice and light after eating it.

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75 Katrina @ Warm Vanilla Sugar January 5, 2012 at 4:22 pm

These noodles are absolutely lovely! What a nice, light, meal!

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76 Amanda January 7, 2012 at 3:28 pm

Wow, this was delish! I added in some leftover tofu and cooked it in the sauce for a minute. Another winning recipe from Family Fresh Cooking! Thanks, I’ll be making this again!!

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77 JulieD January 8, 2012 at 9:41 am

This looks amazing, Marla! You made them look like bean thread noodles too! :D

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78 Marla January 8, 2012 at 1:04 pm

Julie, that is very true! I love those bean thread noodles. Had not thought of that :)

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79 Rachel @ Not Rachael Ray January 9, 2012 at 5:54 am

This is the best idea! My husband doesn’t like spaghetti squash as a substitute for pasta but I bet he’d dig this as a side dish–and I could eat it as a main dish!

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80 Ryan January 9, 2012 at 8:58 am

Great noodle recipe!

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81 aida mollenkamp January 9, 2012 at 1:47 pm

Marla, I’ve never thought of using spaghetti squash with these flavors but I love the idea. I’ll definitely give this a try in the near future.

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82 Cara January 11, 2012 at 9:27 am

I love spaghetti squash and I especially love this Asian twist! I’ll be trying it soon :)

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83 Bailee February 8, 2012 at 5:09 pm

I always just put marinara in my spaghetti squash, but I never thought of trying this. Sooo excited!

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84 linda April 20, 2012 at 7:24 am

Wow always cook spaghetti squash italian style and even my carnivore husband loves it. Can’t wait to try asian !!!!!!

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85 Robyn November 2, 2012 at 7:32 pm

Hello. This looks so good. What are the little black things in the photos? I didn’t see them in the ingredient list. Or am I totally crazy and not seeing it?

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86 Marla November 3, 2012 at 5:10 am

Robyn, those are little black sesame seeds :)

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87 kalyn December 4, 2012 at 3:28 pm

I just made this and used reduced sodium soy sauce instead of tamari and distilled white vinegar since I didn’t have any white wine/rice vinegar. It’s gorgeous but too salty for my liking. Maybe if I had the exact ingredients it wouldn’t be so much, as the soy sauce is very dominating.

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88 Jes January 10, 2013 at 3:50 pm

I absolutely loved this recipe!! I could eat it every meal its so good. Im just starting to switch to mostly vegetarian due to lupus I was diagnosed with last year and this is the perfect recipe to help me stay on track. YUMMO

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89 Marjorie Oxman January 18, 2013 at 2:55 pm

I do my spaghetti squash in the microwave. I poke it with a fork about 6 times to let the steam escape before cooking. Then I put the whole uncut squash in the microwave for 10 minutes. It’s really easy to cut in half at this point. Next, I put each half, cut side down in a 2″ high Corning ware casserole with about 1/2 ” of water. Microwave for 10 more minutes. Comes out perfect!

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90 leann February 10, 2013 at 12:00 pm

I tried this recipe and really liked it!!! thanks for posting it : )

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91 Marla February 10, 2013 at 12:17 pm

Thank you for sharing Leann!

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92 Brianne February 11, 2013 at 9:24 am

This was amazing! I had never cooked spaghetti squash before. I think it might be my new obsession. The meal was Delicious and healthy too! Thank you for this recipe.

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93 paleo diet cookbook April 25, 2013 at 10:48 pm

Does your website have a contact page? I’m having a tough time locating it but, I’d like
to shoot you an email. I’ve got some creative ideas for your blog you might be interested in hearing. Either way, great site and I look forward to seeing it develop over time.

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94 Roslyn February 23, 2014 at 5:13 am

Looks great! Is this served warm or cold?

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