Sesame Spaghetti Squash Noodles with Broccoli Recipe
A light and flavorful Asian-inspired main course featuring roasted spaghetti squash ‘noodles’ tossed with tender broccoli florets, scallions, and a savory sesame dressing. This gluten-free and wholesome dish is perfect for a healthy dinner that satisfies with vibrant textures and nutty sesame accents.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Sesame Spaghetti Squash Noodles
- 1 spaghetti squash
- 2 teaspoons extra virgin olive oil, divided
- Pinch of salt and pepper
- 3 cups broccoli florets
- 3 scallions, thinly sliced
- 1 tablespoon toasted sesame seeds
Sesame Dressing
- 2 tablespoons soy sauce (use tamari for gluten free)
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 clove garlic, crushed
Instructions
- Prepare the Spaghetti Squash: Preheat oven to 350°F (175°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh side with 1 teaspoon of olive oil and season with a pinch of salt and pepper. Place the squash halves flesh side down on a baking sheet. Roast in the oven for 45 minutes to 1 hour until tender. Remove and allow to cool slightly before using a fork to scrape out the flesh into noodle-like strands. Transfer the noodles to a large bowl and set aside.
- Roast the Broccoli: Toss the broccoli florets with 1 teaspoon of olive oil, salt, and pepper. Place them on a baking sheet and roast in the oven at 350°F for about 15 minutes. Ideally, start roasting the broccoli during the last 15 minutes of the squash cooking time. Remove from oven once tender and lightly caramelized and set aside.
- Make the Sesame Dressing: In a small bowl, whisk together soy sauce (or tamari), toasted sesame oil, rice wine vinegar, and crushed garlic until well combined and flavorful.
- Toss and Serve: Combine the roasted spaghetti squash noodles, roasted broccoli, and sliced scallions in a large mixing bowl. Pour the sesame dressing over the mixture and toss gently to coat all ingredients evenly. Garnish with toasted sesame seeds on top for a nutty finish. Serve immediately and enjoy your nutritious, flavorful main course.
Notes
- To toast sesame seeds, heat a dry small cast iron skillet over medium heat. Add the sesame seeds and stir frequently for 3-4 minutes until fragrant and golden brown.
- Whole, uncooked spaghetti squash stores well in a cool, dry pantry for 1 to 2 months.
- Store cooked spaghetti squash noodles in an airtight container in the refrigerator for up to 4 days if kept plain without dressing. When dressed, consume within 3 days for best texture.
- To freeze squash noodles undressed, cool completely, then pack tightly in freezer-safe bags removing as much air as possible to prevent freezer burn.
- Reheat chilled squash noodles by microwaving for about a minute or sautéing in a pan until warm.
