Spaghetti squash tossed in a carrot-ginger dressing inspired by the ones you find at many Japanese restaurants in the U.S. makes for a quick, zesty side dish.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Instructions
- Place 1 halved seeded spaghetti squash in a microwave-safe bowl with 2 tablespoons water; cover and microwave until tender, 15 minutes. Let cool, then scrape with a fork. Puree 1/2 cup chopped carrots with 1/4 cup water, a 1-inch piece of ginger, the whites from 3 scallions, 2 tablespoons sesame oil, soy sauce and rice vinegar and 1 tablespoon brown sugar. Toss with the squash and scallion greens. Top with toasted sesame seeds.
Reviews
Roast the squash in an oven instead of microwaving . . . more delicious !!!
Okay, nice flavor but thought the 1/4 C water diluted ‘dressing’ to make it very bland. Similar to a much older recipe I have ” Asian Spaghetti Squash” recipe that I will stay with and toss this one.
Very good quick and easy
This was really tasty and quick. Also a nice serving of veggies for the week after thanksgiving after eating so much heavy food. Instead of the microwave I cooked the spaghetti squash in the instantpot.
Wonderful