Sesame Spaghetti Squash Noodles with Broccoli Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Prepare the Broccoli: Toss the broccoli florets with 1 teaspoon olive oil, salt, and pepper. Spread on a baking sheet.
- 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.
- Make the Dressing: In a small bowl, whisk together soy sauce, toasted sesame oil, rice wine vinegar, and crushed garlic until well combined.
- Combine the Salad: Toss the spaghetti squash noodles, roasted broccoli, and sliced scallions in the dressing until everything is evenly coated.
- 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
