~~~~~~~~~~~~~~~~~~~~~~
Squash 1 Large spaghetti squash (about 6 cups yield)
1 teaspoon toasted sesame oil
3 Tablespoons Tamari
1 Tablespoon Rice wine vinegar
2 cloves garlic, minced
dash of dry ginger (or fresh grated to taste)
1/2-1 Tablespoon toasted sesame seeds
Green onion, chopped
1/2 cup cooked edamame
fresh chopped cilantro for garnish
Sweet Thai seasoning (optional) This is an organic spice blend I have in the cupboard
Preheat oven to 350. Split the squash in half lengthwise, scoop out seeds. Spray or drizzle with olive oil. Sprinkle with fresh cracked pepper & sea salt. Put cut side down on foil lined cookie sheet. Bake for 30 min. Scrape out all squash with a fork into large bowl.
Sesame Sauce:
~~~~~~~~~~~~~~~~~
Combine sesame oil, tamari, vinegar, ginger and sesame seeds (Thai seasonings if desired) in a small bowl. Toss with spaghetti squash noodles. Gently fold in edamame and green onions at the end. Garnish with a sprinkle of sesame seeds cilantro.
Makes 2 servings. Nutritional info will vary depending on your ingredients used.
Original recipe found here: http://www.familyfreshcooking.com/2012/01/02/spaghetti-squash-sesame-noodles-recipe/.
No comments
Post a Comment