Asian-Inspired Spaghetti Squash Recipe

Name: Asian-Inspired Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 1 spaghetti squash; 4 tablespoons soy sauce; 1/2 cup white sesame seeds; 2 teaspoons honey; 1 cup vegetable broth; 1 tablespoon sugar; 1 teaspoon red pepper flakes 1 tablespoon if you like it spicy; 1 teaspoon worcestershire sauce; 1 veggies your favorite, thinly sliced, carrot, red pepper, zucchini, Salt and pepper - for seasoning; olive oil or vegetable oil - for baking squash and stir-

Servings: persons

1 spaghetti squash
4 tablespoons soy sauce
1/2 cup white sesame seeds
2 teaspoons honey
1 cup vegetable broth
1 tablespoon sugar
1 teaspoon red pepper flakes 1 tablespoon if you like it spicy
1 teaspoon worcestershire sauce
1 veggies your favorite, thinly sliced, carrot, red pepper, zucchini, Salt and pepper - for seasoning
olive oil or vegetable oil - for baking squash and stir-

1
Preheat your oven to 350 degrees F. Spray a large baking casserole dish with a nonstick cooking spray. Wash the squash and cut it in half lengthwise. Use a large spoon to remove seeds on each side. Rub with a bit of oil and sprinkle with salt and pepper. Place the squash - flesh side down - in the baking dish. Poke a few hours in the skin. Bake for around an hour or until tender.
2
Next, toast the sesame seeds in a small frying pan over medium-high heat till golden brown - around 5-7 minutes. Make sure to watch the seeds so they do not burn, they should smell toasty, not burnt. Add 1/3 cup of the sesame seeds to a blender along with the broth, soy sauce, sugar, honey, red pepper flakes and Worcestershire sauce. Blend until mixture is combined - around a minute.
3
Once tender, take the squash out and let cool for 5 minutes. Use a fork to remove the inside of the squash - it will look like noodles. Place the squash in a large bowl and cover.
4
Heat a wok or large frying pan and add oil to the bottom until lightly coated. Add veggies and cook for around 5 minutes - keep them a bit crisp. Stir the mixture from the blender into the veggies and cook an additional minute or two. Pour vegetable mixture over the spaghetti squash noodles and add remaining sesame seeds (another great choice is to add some chopped peanuts) and toss well. Feel free to add your favorite cooked protein as well - chicken or pork stripes, salmon or tofu.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 spaghetti squash, 4 tablespoons soy sauce, 1/2 cup white sesame seeds, 2 teaspoons honey, and more.

Yes, Asian-Inspired Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian-Inspired Spaghetti Squash

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