Asian Spaghetti Squash

Category

Side Dishes

Everywhere you look, Spaghetti Squash is plentiful. It is also very good for you. When I saw this recipe for Asian Spaghetti Squash I thought my family would like it. I tweaked it a lot and made it my own.

Ingredients

  • 1 (2 1/4-pound) spaghetti squash
  • 1 clove garlic
  • 2 tablespoons sesame or olive oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons black vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1/2 to 1 teaspoon dried crushed red pepper
  • 4 scallions sliced
  • 1/2 bunch broccoli florets
  • 1/2 cup grated carrots
  • 2 tablespoons sesame seeds, toasted

Directions

  1. Cut squash in half lengthwise; remove seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to dish to depth of 1/2 inch.

  2. Bake at 375° for 45 minutes or until skin is tender and strands may be easily loosened with a fork. Drain and cool slightly.

  3. Position knife blade in food processor bowl; add garlic, and process until finely chopped, scraping down sides, if necessary. Add sesame oil and next 5 ingredients. Process garlic mixture until blended, stopping once to scrape down sides. Set garlic mixture aside.

  4. Remove spaghetti-like strands of squash, using a fork; discard shells. Combine squash, green onions, carrot, and broccoli in a large bowl. Add garlic mixture; toss gently. Sprinkle with sesame seeds. Serve immediately.