Spaghetti Squash Sesame Noodles with Edamame

By blum099

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

Preparation

Step 1

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.