Go Back
–+ servings
a small round plate of sesame spaghetti squash noodles
Print Recipe
4.74 from 69 votes

Sesame Spaghetti Squash Noodles with Broccoli

Sesame Spaghetti Squash Noodles with Broccoli, an easy to prepare, crave-able dish that you will make over and over again.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour
Course: Main Course
Cuisine: Asian
Servings: 4 servings
Calories: 188kcal
Author: Abra Pappa, MS, CNS, LDN

Ingredients

Sesame Spaghetti Squash Noodles

  • 1 spaghetti squash
  • 2 teaspoons extra virgin olive oil divided
  • a pinch of salt and pepper
  • 3 cups broccoli florets
  • 3 scallions thinly sliced
  • 1 tablespoon toasted sesame seed

Sesame Dressing

  • 2 tablespoons soy sauce tamari if you are gluten free
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 clove garlic crushed

Instructions

Spaghetti Squash:

  • 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 45 minutes to 1 hour. Remove from oven and allow to cool. When cool enough to handle, using a fork, scrape flesh of spaghetti squash to release "noodles". Place noodles in bowl and set aside.

Broccoli:

  • Toss broccoli florets with 1 teaspoon olive oil, salt and pepper. Roast in 350 oven for 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.

Putting it all together:

  • In a bowl whisk together all dressing ingredients.
  • Toss spaghetti squash noodles, broccoli, and scallions with dressing. Top with toasted sesame seeds.

Video

Notes

  • To toast sesame seeds - you can buy them toasted but they always taste better to me when I toast them at home. Simply heat a small cast iron skillet over medium heat. Add sesame seeds (make sure the skillet is dry) and toast, stirring often for 3-4 minutes. They will smell nutty and toasty when they are ready.
Storage, Reheating, Freezing:
 Whole, uncooked spaghetti squash will last between 1 to 2 months in a cool dry pantry.   
  • To store: This will store well in an airtight container in the fridge for 4 days without the sauce.  Already sauced squash will likely- last 3 days max before the texture gets mushy. 
  • To freeze: To freeze undressed/un-sauced squash, allow the squash to cool completely before placing it in freezer-safe bags.  Be sure to squeeze as much air out as possible to prevent freezer burn. 
  • For reheating: Take the chill off in the microwave oven for about a minute or saute them in a pan until warm.  

Nutrition

Serving: 1serving (4 total servings as side dish) | Calories: 188kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 568mg | Potassium: 523mg | Fiber: 6g | Sugar: 8g | Vitamin A: 805IU | Vitamin C: 68mg | Calcium: 97mg | Iron: 2mg