Sesame Spaghetti Squash Noodles with Broccoli Recipe

Introduction

This Sesame Spaghetti Squash Noodles with Broccoli recipe is a light and flavorful dish perfect for a healthy meal. It combines tender roasted spaghetti squash and broccoli with a savory sesame dressing for a satisfying twist on vegetable noodles.

Ingredients

• 1 spaghetti squash
• 2 teaspoons extra virgin olive oil (divided)
• A pinch of salt and pepper
• 3 cups broccoli florets
• 3 scallions (thinly sliced)
• 1 tablespoon toasted sesame seeds
• 2 tablespoons soy sauce (tamari if gluten free)
• 2 tablespoons toasted sesame oil
• 1 tablespoon rice wine vinegar
• 1 clove garlic (crushed)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with a little olive oil and sprinkle with salt and pepper. Place the squash halves flesh side down on a baking sheet.
2. Step 2: Roast the squash in the oven for 45 minutes to 1 hour, until tender. Remove from the oven and let cool until easy to handle. Using a fork, scrape the flesh to create noodle-like strands. Transfer the noodles to a bowl and set aside.
3. Step 3: While the squash roasts, toss broccoli florets with 1 teaspoon of olive oil and season with salt and pepper. Roast the broccoli in the oven at 350°F for 15 minutes, ideally during the last 15 minutes of the spaghetti squash cooking time. Remove and set aside.
4. Step 4: In a small bowl, whisk together soy sauce, toasted sesame oil, rice wine vinegar, and crushed garlic to make the dressing.
5. Step 5: Combine the spaghetti squash noodles, roasted broccoli, and sliced scallions in a large bowl. Pour the dressing over the mixture and toss well to coat evenly.
6. Step 6: Sprinkle toasted sesame seeds on top before serving for added crunch and flavor.

Tips & Variations

• For extra protein, add cooked tofu or grilled chicken to this dish.
• Replace broccoli with other vegetables like snap peas or bell peppers for variety.
• Use tamari in place of soy sauce to make the recipe gluten-free.
• Toast your own sesame seeds in a dry skillet for a fresher, nuttier flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or warm in a skillet; add a splash of water if the noodles seem dry. This dish is best enjoyed fresh but can also be served cold as a refreshing salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use spaghetti squash noodles without roasting?

Spaghetti squash needs to be cooked to soften the flesh and separate into noodle strands. Roasting is the most common method, but you can also microwave or boil it until tender.

How can I make this recipe vegan?

This recipe is naturally vegan as it contains no animal products. Just be sure to use tamari instead of soy sauce if you want it gluten-free as well.

Sesame Spaghetti Squash Noodles with Broccoli Recipe

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★★★★★

4.9 from 343 reviews

A light and flavorful dish featuring roasted spaghetti squash noodles combined with tender roasted broccoli, scallions, and a savory toasted sesame dressing. This gluten-free, vegetarian recipe offers a healthy alternative to traditional pasta, enhanced with aromatic sesame oil and soy sauce.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 spaghetti squash
• 2 teaspoons extra virgin olive oil (divided)
• A pinch of salt and pepper

Vegetables & Toppings

• 3 cups broccoli florets
• 3 scallions (thinly sliced)
• 1 tablespoon toasted sesame seeds

Dressing

• 2 tablespoons soy sauce (tamari if gluten free)
• 2 tablespoons toasted sesame oil
• 1 tablespoon rice wine vinegar
• 1 clove garlic (crushed)

Instructions

1. Prepare the Spaghetti Squash: Slice the squash in half lengthwise and scoop out the seeds. Drizzle the flesh with 1 teaspoon of olive oil, then sprinkle with salt and pepper. Place the squash halves flesh side down on a baking sheet.
2. Roast the Squash: Preheat the oven to 350°F (175°C). Roast the squash for 45 minutes to 1 hour, until tender when pierced with a fork. Remove from the oven and allow to cool enough to handle.
3. Scrape the Noodles: Using a fork, scrape the flesh of the squash to create long spaghetti-like strands. Transfer the noodles to a large bowl and set aside.
4. Prepare the Broccoli: Toss the broccoli florets with 1 teaspoon olive oil, salt, and pepper. Spread on a baking sheet.
5. Roast the Broccoli: While the squash roasts, put the broccoli in the oven for the last 15 minutes of the squash’s cooking time until tender and slightly browned. Remove from oven and set aside.
6. Make the Dressing: In a small bowl, whisk together soy sauce, toasted sesame oil, rice wine vinegar, and crushed garlic until well combined.
7. Combine the Salad: Toss the spaghetti squash noodles, roasted broccoli, and sliced scallions in the dressing until everything is evenly coated.
8. Serve: Sprinkle toasted sesame seeds over the top for garnish and serve warm or at room temperature.

Notes

• You can substitute soy sauce with tamari for a gluten-free version.
• Adjust the amount of garlic in the dressing to suit your taste preference.
• For added protein, consider topping with toasted almonds or sesame seeds.
• This dish can be served warm or chilled as a salad.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: spaghetti squash, roasted broccoli, sesame oil, gluten free, vegetarian, healthy, low calorie, Asian dressing, vegetable noodles