Spaghetti Squash Chinese Noodle Salad with Sesame Dressing
- 1 large spaghetti squash (4-5 pounds)
- 2 Tbsp black sesame seeds
- 1 cup Chinese Noodles
- 1 red pepper, thinly sliced
- 2 cup chopped Napa or Savoy cabbage
- Preheat your oven to 350 degrees.
- Place the whole spaghetti squash on a large baking sheet. With a knife, make several small slits all over the squash, so that it won't explode while cooking : ) Bake for approximately 45 minutes to one hour, until the skin is soft to the touch and some of the water is coming out of the squash. Remove from the oven and allow to cool.
- Once the squash has cooled, gently cut it in half. Scoop out all of the sides, and any pulp. Using a fork, "shred" the squash into a colander. Drain, gently pressing the squash to remove any excess water. Pat dry with a paper towel.
- Mix the spaghetti squash with the cabbage and red pepper, in a large bowl. Toss in the noodles and sesame seeds. Add as much dressing as you like, and toss, or drizzle over the salad.
- Garnish with cilantro, if desired. Serve in a bowl or a cabbage leaf!
- 2 garlic cloves, minced
- 3 Tbsp honey or pure maple syrupnone
- 0.25 cup olive oil
- 0.25 cup sesame oil
- 0.33 cup unseasoned rice vinegar
- 0.25 cup low sodium soy sauce
- 1-inch piece of ginger, grated
- Make the dressing. Whisk all ingredients together in a small mixing bowl. Set aside.
Notes: This recipe will likely make more dressing than you need/want, depending on the size of your squash. Although I will say that the squash and the noodles both soak it up, but any leftovers make for a great marinade, or massaged into kale.
For the full post, visit JJ Begonia.