Sesame Spaghetti Squash Noodles with Broccoli, an easy to prepare, crave-able dish that you will make over and over again.
I have this weird habit of craving Asian flavors whenever I come home from a trip. I had a quick getaway to the Dominican Republic with my BFF last weekend and as soon as I landed I wanted a big bowl of sesame noodles.
After 3 days of alcohol and not the best food in the world (this is not indicative of Dominican food per se, I was at an all-inclusive resort – ’nuff said). I wanted sesame noodles, but I really didn’t want overly salty-extra starchy-guaranteed to give me a belly ache-take out-sesame noodles. So I made them instead.
With spaghetti squash and the few items that were in my fridge.
Side tangent – I have no idea how Jordan survives when I’m gone. Our fridge was so empty it was almost funny. There was literally ONE scallion, 1/2 head of broccoli, and a spaghetti squash. That’s it. He is an incredible cook but has no motivation to do it when he’s alone. Boys.
The only part of this recipe that takes time is cooking the spaghetti squash, everything else is done in 15 minutes flat.
As I was writing this post and editing the pictures I was literally salivating. I think I’m going to have to make this again. This week. Or now. It’s that yummy.
A few notes on spaghetti squash: I have used my slow cooker to cook a spaghetti squash and it works brilliantly. You literally just put the squash in the slow cooker whole. No need to poke holes in it or anything. Set it on high for 4 hours or low for 8 hours and it’s done. Take it out, slice it in half lengthwise, scoop out the seeds, and scrape out the noodle flesh. The slow cooker tends to yield softer “noodles”, whereas when you roast it (as I did in this recipe) the noodles have a bit more texture and are also sweeter as they’ve had the opportunity to caramelize in the oven.
Whichever method you choose to cook your spaghetti squash (I don’t like the microwave method – shocker), when it’s done it takes about 2 minutes to whip up the dressing and toss it with the other veggies.
I think I need to point out that this may be my only recipe in the history of the world that I used only one clove of garlic. Confession: In my first batch I used 2 cloves and it was seriously over powering, so despite my best efforts to over garlic-ize I decided to give you guys the best version.
This is the perfect seasonal transition meal. It’s light enough for spring, but still warming and comforting for those chilly spring evenings, and you can pretty much count on the fact that it will be on my meal plan through the entire spring season.
- 1 spaghetti squash
- 2 teaspoons of extra virgin olive oil, divided
- a pinch of salt and pepper
- 2 cups of broccoli florets
- 1 scallions, thinly sliced
- 1 tablespoon of toasted sesame seed
- 2 tablespoons of soy sauce, tamari if you are gluten free
- 2 tablespoons of toasted sesame oil
- 1 tablespoon of rice wine vinegar
- 1 clove of garlic, crushed
- Slice in half lengthwise, scoop out seeds, drizzle with a little olive oil and sprinkle with salt and pepper. Place squash flesh side down on a baking sheet. Roast at 350 for 1 hour. Remove from oven and allow to cool. When cool enough to handle, using a fork, scrape
fleshof spaghetti squashto release "noodles". Place noodles in bowl and set aside.
- Toss broccoli florets with 1 teaspoon olive oil,
saltand pepper. Roast in 350 ovenfor 15 minutes. (I just pop the broccoli in the oven for the last 15 minutes of the spaghetti squash cooking time). Remove from oven and set aside.
- In a bowl whisk together all dressing ingredients.
- Toss spaghetti squash noodles, broccoli, and scallions with dressing. Top with toasted sesame seeds.
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