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Sesame Garlic Spaghetti Squash “Noodles”

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If you haven’t tried out spaghetti squash yet, RUN now and go get you one for dinner tonight! These sunshiney, happy yellow squash are an excellent food to quell your noodley carby cravings while packing an excellent nutrition punch (fiber, manganese (good for your brain & bones & bootayyyy)) AND being very easy to prepare.

This recipe was inspired by my daydreams of sesame garlic noodles that were quickly dashed when I realized I was on a workout plan and would end up eating an entire vat of noodles if left to my own devices. Luckily, I remembered that I had stashed a spaghetti squash in the pantry the week before and this could be a perfect opportunity to try it out and see if all the hooplah was true that it would be a good pasta substitute for the low-carb diet crowd.

Turns out, it was an excellent stand in for pasta in this dish and was soo good that I’m sitting here now salivating thinking about getting to eat the leftovers when I get home! The added bonus is that it’s a very low calorie (42) and low carb (10g) dish. So, all that healthy, hot, deliciousness is guilt free! Woo hoo!!!

I served this as a side to some asian turkey lettuce wraps. Recipe to come tomorrow. Stay tuned…


Sesame Garlic Spaghetti Squash "Noodles"
Author: 
Recipe type: Entree, Side
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Healthy alternative to sesame garlic noodles using spaghetti squash
Ingredients
  • 1 spaghetti squash
  • 3 cloves garlic
  • 1 TB sesame oil
  • ¼ cup soy sauce
  • 1 TB fish sauce
  • 1 TB butter
  • 1 bunch green onions
Instructions
  1. Heat the oven to 400
  2. Taking a sharp knife, pretend you are Dexter and stab the squash all over (be careful not to cut yourself!)
  3. Place the squash on a foil lined pan and place it in the hot oven.
  4. Cook for 40 min and remove from oven to cool.
  5. In the meantime, peel & slice the garlic and finely chop up the green onions.
  6. Once the squash has cooled down some, slice it in half lenghtwise
  7. Scoop out the seeds with a spoon and scoop out all the noodley squash goodness into a large bowl.
  8. In a large pan, heat up the butter until it melts.
  9. Add the garlic to the pan and cook until fragrant (about 2 min).
  10. Add the soy sauce, fish sauce and stir to cook about 30 seconds.
  11. Add the squash and sesame oil and toss to coat & cook.
  12. Taste it and see if it needs more soy sauce.
  13. Add ½ the chopped green onions and toss again.
  14. Serve garnished with more green onion.

 

 

 

 

 

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