Sesame-Ginger Spaghetti Squash


Asian flavors of ginger, sesame, and mirin add a lovely punch to this mild-mannered squash in a bright and colorful dish can be served hot, cold or room temperature. The key to success is to avoid overcooking the spaghetti squash, as it can turn to mush rather quickly. Orangetti can be substituted for the more traditional yellow variety of spaghetti squash.


3 pounds spaghetti or Orangetti squash
1 tablespoon grated fresh ginger root
2 cloves garlic (finely minced)
2 tablespoons rice vinegar ((unseasoned))
2 tablespoons Toasted sesame oil
1 tablespoon hoisin sauce
2 tablespoons mirin
1/4 teaspoon sweet chili sauce (or to taste)
1 small Earthbound Farm Organic Red Bell Pepper (finely diced)
1/4 cup minced Earthbound Farm Organic Cilantro or Italian Parsley
1/2 tablespoon toasted sesame seeds


Position a rack in the middle of the oven and preheat to 350 degrees F.

Poke a few holes in the whole squash with the tip of a sharp knife. Place the squash on a baking sheet and roast for 45 to 60 minutes. To test if the squash is done, press it firmly with your fingers; if your fingers leave a slight indentation, the squash is cooked. Remove from the oven and cut the squash in half lengthwise to prevent it from overcooking.

Once cool enough to handle, remove and discard the seeds. With a fork, gently scrape out the strands and place them in a large bowl, separating and fluffing them with your fingers.

While the squash is cooking, combine the ginger, garlic, vinegar, oil, hoisin, mirin and chili sauce in a small glass jar. Cover tightly and shake vigorously to combine. Set aside at room temperature.

Add the diced red bell pepper and cilantro to the strands of squash. Toss to combine, then add the dressing, tossing again to mix well. Season to taste with salt. Serve immediately or refrigerate for several hours until cold. Prior to serving, transfer the mixture to a platter and sprinkle with the sesame seeds.

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